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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 GH Kitchen 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.

Per serving:

Calories: 469

Protein: 18g

Fat: 11g

Saturates: 2g

Carbs: 70g

Sugars: 4g

Fibre: 7g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time