Brussel Sprouts, Green Onions and Prosciutto Spaghetti




School is back in session since Wednesday and I’m still trying to enjoy my last days of freedom before all of my assignments start to kick in. Since “enjoying my time” most certainly means cooking to me, I’ve been trying to make new recipes in my brand new kitchen everyday. It’s been so fun to experiment with new ingredients and come up with new flavor combinations. Like this one for example!


I still try to keep things short and sweet though, as I now have the additional time constraint of a set lunch break. So this pasta recipe falls into the quick meal category. You can make the sauce while the pasta cooks and waste no time in the kitchen.


I know that this recipe could be a Fall-favorite, with its golden brussel sprouts and salty sizzled ham, but I also find it great for a late summer lunch that’s filling but not heavy. It also has bold flavors and a little kick from the spicy oil, bringing the right amount of heat to the dish. Add a little parm’ on top, grab a fork, and dig in. You’re in for a treat! Bon appétit!


Total time: 20 minutes


  • 2-3 oz. spaghetti (or any pasta you fancy)
  • a large handful of Brussel sprouts
  • 3 green onions
  • 1 slice of prosciutto (or pancetta, bacon, smoked ham…)
  • a good drizzle of spicy olive oil
  • sea salt & freshly ground black pepper


  1. Bring salted water to a boil.
  2. Meanwhile, shred the Brussel Sprouts. Using a sharp knife, cut each of them into thin strips widthwise. Next, mince the green onions, and put everything in a pan. Add some olive oil, and sauté the veggies.
  3. While they are getting golden brown, cook the pasta for the time indicated on the packaging (mine takes about 10 minutes).
  4. Add a splash of water to soften the veggies, and let it evaporate. Finally, add the prosciutto cut into small pieces, and let it sizzle until the pasta is ready.
  5. Drain the pasta, put it back in the pot, and toss with the veggies and ham, and another drizzle of olive oil. Top each plate with some grated parmesan and freshly ground black pepper. Enjoy!




Temps total: 20 minutes


  • 80g de spaghetti (ou autres pâtes)
  • une large poignée de choux de Bruxelles
  • 3 onions verts
  • 1 tranche de prosciutto (ou autre jambon cru)
  • un bon filet d’huile d’olive pimentée
  • sel de mer et poivre fraichement moulu


  1. Faites bouillir de l’eau salée.
  2. Pendant ce temps, émincez les choux de Bruxelles finement. En utilisant un couteau bien aiguisé, coupez chaque choux en fines lamelles dans le sens de la largeur. Puis, émincez les oignons verts et mettez le tout dans une poêle. Ajoutez un filet d’huile et faites revenir les légumes.
  3. Pendant que le tout colore, faites cuire les pâtes pendant le temps indiqué (10 minutes pour moi).
  4. Ajoutez un filet d’eau pour ramollir les légumes et laissez le s’évaporer. Enfin, ajoutez le prosciutto coupé en petits morceaux, et faites revenir le tout jusqu’à ce que les pâtes soient prêtes.
  5. Egouttez ensuite les pâtes avant de les remettre dans la casserole, et de les mélanger avec les légumes et un autre filet d’huile d’olive. Garnissez enfin chaque assiette de parmesan râpé et de poivre noir fraichement moulu. Bon appétit!

2 thoughts on “Brussel Sprouts, Green Onions and Prosciutto Spaghetti

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s