Ingredients

The following ingredients have 4 Servings
  • 1 ½ cup Brussels sprouts
  • 300 g spaghetti
  • 1 onion
  • 3 tablespoons of white wine
  • ¼ cup light cream
  • ½ cup parmesan
  • a handful of pine nuts and fresh parsley
  • salt & pepper

Instruction

  • Boil two pots of water.
  • Prepare the cabbage: remove the damaged leaves, remove the stem, and make a cross on the core to prevent it from cracking when cooking.
  • Cook cabbage in salted, boiling water for about 15 minutes.
  • Dip spaghetti in the second saucepan.
  • In a sauté pan, melt on low heat the finely chopped onion with a tablespoon of olive oil. Add the white wine, cream, parmesan, and pine nuts. Salt and pepper lightly.
  • Drain the cabbages, cut them in half, and add them to the sauce. Warm on low heat.
  • Drain the pasta and pour into the pan. Mix well.
  • Sprinkle with fresh parsley & serve immediately.