Shaved Brussels Sprouts & Prosciutto Fusilli

Hi, friends!  I made you some pasta.

Pasta with brussels sprouts.

Pasta with prosciutto.

Pasta with only a hint of cheese.

You hear me people?!  I toned it down on the cheese!!!

Apparently February is for miracles.

I’ve been hearing a lot about how cutting out dairy is “good” for your diet, and I’ve been simultaneously rolling my eyes and tossing my hair in said people’s faces.  Rude?  Sure.  But you must fight fire with fire.  I mean I guess if anyone is a candidate for a dairy scale-back, it’d be me.  I have dairy at pretty much every meal every day of my every life, so I suppose that might be overdoing it.  But excuse me if I take cream in my coffee, have cheese on my sandwiches, and consider ice cream a basic snack – I’m only human.

Then I had a thought –  If I could pull off sober January, maybe I really could cut down on some cheese.

But for an entire month?  Never happening.

Once a week?  Seems a bit aggressive.

One meal a year?  Not exactly a commitment.

But one day… a month?

Yeah, I can swing that.

To my horror of horrors, limiting this entire dish to just 1/2 cup of parmigiano wasn’t so bad.  I actually… liked it.  It felt light, and airy, and good.  I was totally full after eating it, but didn’t suffer that immediate cheese-over when you’re all oh my god I will never wear pants again.  I was digging the barely there sauce with hints of lemon and garlic, the simply seasoned brussels, the crispy prosciutto, and the perfectly cooked fusilli.  It just worked, ya know?

Like werrrrrk.  But with less RuPaul.

I’m guessing your life needs more easy weeknight dishes, so definitely add this to your rotation.  If you’re not a brussels fan, swap in some broccoli or peas for a quick veggie substitute, and if prosciutto ain’t your thang, toss in some pre-cooked shrimp or chicken instead.  And of course, add as little or as much cheese as your dairy-loving heart desires – Your secret is safe with me.

Shaved Brussels Sprouts & Prosciutto Fusilli

Yield: 5 servings

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Ingredients:

  • 10 oz Fusilli Pasta
  • 1 lb Brussels Sprouts
  • 4 oz Cubed Prosciutto
  • 1/2 cup Shaved Parmigiano Reggiano
  • 1 cup Pasta Water
  • 1/2 cup Chicken Broth
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Lemon Juice
  • 1 tbsp Crushed or Minced Garlic
  • 1/2 tsp Red Pepper Flakes
  • 3/4 tsp Sea Salt & Coarse Black Peppercorn - approx.

Directions:

  1. Cook pasta in large pot of boiling water until al dente (~10 minutes), then drain into colander, reserving 1 cup of pasta water while doing so.  Return fusilli to pot and combine with leftover pasta water, then set aside.
  2. While pasta cooks, on cutting board chop brussels sprouts into shavings.  Set aside.
  3. In large skillet brown prosciutto in 1 tsp EVOO over medium high heat until crispy, 6-8 minutes.  Remove from heat and transfer to paper towel lined bowl to cool.
  4. In same skillet sauté brussels in remaining 2 tsps EVOO, garlic, lemon juice, red pepper flakes, and salt & pepper.  Toss continuously over medium heat until tender, then add in pasta + reserve water.  Reduce flame to low, then stir in chicken broth and half of parmigiano, combining well.  Allow all ingredients to simmer for 5 minutes, then remove from heat.  Top fusilli with prosciutto and remaining cheese, then immediately plate and serve.
Nutrition Information:

Calories: 334 Fat: 8g Carbohydrates: 49g Protein: 19g

 

so yumms.

 

 

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22 Responses to “Shaved Brussels Sprouts & Prosciutto Fusilli”

  1. #
    1
    Sophia @ NY Foodgasm — February 4, 2014 @ 2:20 pm

    This looks beautiful Christine and I am a BIG pan of pancetta with sprouts! Love that you shredded them so they mixed well with the fusislli! Love it! Beautiful job!

    Reply

    • Christine replied: — February 4th, 2014 @ 2:30 pm

      thanks so much girrrl, shredding them really made all the difference!

      Reply

  2. #
    2
    Chris @ Shared Appetite — February 4, 2014 @ 3:10 pm

    I’ve been really digging brussels sprouts the past couple of years. They are so good… never added them to a pasta dish though! I’m totally going to have to try that :)

    Reply

    • Christine replied: — February 4th, 2014 @ 3:20 pm

      like I said to Sophia above I really think shredding them makes all the difference! they really incorporate so nicely when you prep them like that :)

      Reply

  3. #
    3
    Marie — February 4, 2014 @ 4:21 pm

    This looks absolutely delicious. I love brussel sprouts and pancetta. Will be trying it soon!!

    Reply

    • Christine replied: — February 4th, 2014 @ 4:36 pm

      I know, it’s such a good combo!

      Reply

  4. #
    4
    Alyssa @ My Sequined Life — February 5, 2014 @ 1:08 am

    Hahaha “immediate cheese-over” – I so know what you mean!! This meal looks delicious and totally satisfying despite the cheese cutback. Prosciutto and shaved brussels…mmmm. :)

    Reply

    • Christine replied: — February 5th, 2014 @ 10:01 am

      thanks Alyssa! I guess saving a little cheese every now and then isn’t so bad ;)

      Reply

  5. #
    5
    Laura @ Laura's Culinary Adventures — February 5, 2014 @ 11:57 am

    Yum! I could never give up dairy either!

    Reply

    • Christine replied: — February 5th, 2014 @ 1:47 pm

      glad we’re on the same page, Laura! thanks for stopping by

      Reply

  6. #
    6
    Melanie @ Carmel Moments — February 5, 2014 @ 11:59 am

    Wow. You’ve made brussel sprouts even look good. I’m so impressed. ;) Great job!

    Reply

    • Christine replied: — February 5th, 2014 @ 1:53 pm

      thanks Mel!

      Reply

  7. #
    7
    Natalie @ Tastes Lovely — February 5, 2014 @ 12:00 pm

    I gave up dairy for 7 months once. Oh how I missed cheese. Parmesan is a great cheese to use when you’re limiting the amount because it packs such a flavor punch you don’t need as much. This pasta dish looks yummy!

    Reply

    • Christine replied: — February 5th, 2014 @ 1:48 pm

      oh my god 7 months?! clearly you’re going straight to heaven for that alone ;)

      Reply

  8. #
    8
    Consuelo @ Honey & Figs — February 5, 2014 @ 4:03 pm

    Yes! Weeknight dinners like this are totally amazing, especially if they feature brussel sprouts and prosciutto. I’ve been cutting down on cheese lately (yeah someone forgot to go to the store and we’ve run out of it, not on purpose hehe I love my cheese) and this meal will be perfect. Looove it : )

    Reply

    • Christine replied: — February 7th, 2014 @ 4:09 pm

      lol that’s the only time I ever real cut down on cheese either – when I run out!! so glad you like it Consuelo!

      Reply

  9. #
    9
    Chelsea @chelseasmessyapron — February 5, 2014 @ 7:31 pm

    Okay so this is crazy but I’ve never actually had proscuitto! I need to try it stat. And preferably in this awesome looking salad. Loving this!

    Reply

    • Christine replied: — February 7th, 2014 @ 4:09 pm

      oh my god Chelsea you must!! you will seriously not be disappointed :)

      Reply

  10. #
    10
    maria at inredningsvis — February 9, 2014 @ 3:03 pm

    AHHHH this recipy is TO Delish to handle :) love your blog and im following now.

    Check out my blog today…my all time fav. lasagna recipy :)

    Have a fab week dear

    LOVE Maria at inredningsvis – inredning it’s, Swedish for decor :)

    Reply

    • Christine replied: — February 10th, 2014 @ 4:19 pm

      thanks for stopping by Maria, I will definitely be checking out your site!

      Reply

  11. #
    11
    Natalie @ In Natalie's Shoes — April 2, 2014 @ 5:44 pm

    WOW. I love cheese, pasta, prosciutto, and Brussels. This sounds like absolute heaven!

    Reply

    • Christine replied: — April 3rd, 2014 @ 11:27 am

      thanks Natalie! if you give it a try let a girrrl know :)

      Reply

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