Hearst Owned

Sprout and Ham Spaghetti

Name: Sprout and Ham Spaghetti
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 350 g Spaghetti; 3 tbsp. Olive oil; 100 g Ham, finely shredded; 40 g Fresh white breadcrumbs; 1/2 tsp. Dried chilli flakes; 2 Fat garlic cloves, finely chopped; 200 g Raw or cooked Brussels sprouts, halved and shredded; Finely grated zest 1 lemon

A super-speedy midweek meal packed with flavour. A tasty way to use up leftovers from the festive season.

By The Good Housekeeping Cookery TeamPublished: 06 January 2020

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Omit the ham and add some grated vegetarian hard cheese at step 5 to make this dish veggie-friendly.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Cal/Serv:

469

Ingredients

350 g
Spaghetti
3 Tbsp.
Olive oil
100 g
Ham, finely shredded
40 g
Fresh white breadcrumbs
1/2 tsp.
Dried chilli flakes
2
Fat garlic cloves, finely chopped
200 g
Raw or cooked Brussels sprouts, halved and shredded
Finely grated zest 1 lemon

Directions

1 Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions.
2 Meanwhile, heat 1tbsp oil in a large, deep frying pan over medium heat, add ham and fry until crisp. Remove to a plate with a slotted spoon.
3 Add breadcrumbs to empty pan with a pinch of the chilli flakes and some seasoning. Fry, stirring regularly,until deep golden brown. Add to the plate beside the ham. Wipe the pan clean with kitchen paper.
4 Return the frying pan to the heat; add remaining oil. When hot, add garlic, sprouts, remaining chilli and some seasoning and fry for 2-5min, until sprouts are piping hot and tender (raw sprouts will take longer).
5 Drain pasta when al dente and add to the frying pan with the sprouts. Add lemon zest and half the ham; toss to mix. Divide between 4 bowls and top with the remaining crispy ham and breadcrumbs. Serve.