Serves 2; can be multiplied.
4 oz spaghetti or ramen
2 tsp olive oil
1 tsp butter
1 small onion, sliced
1 cup shaved Brussels sprouts
1/4 cup sliced bell pepper, any color
1/2 cup sliced mushrooms
1/4 tsp dried oregano
1-2 tsp Dijon mustard
1/2 cup dry white wine
1/4 cup Parmigiano-Reggiano cheese
In a 4-quart or larger saucepan, bring 2 quarts of water to a boil over high heat. Add the pasta (or ramen), and when the water returns to the boil, reduce heat to simmer and cook for 5 minutes, or according to package directions. Drain, and set aside.
In a 10-inch nonstick frying pan, heat the oil and butter over low-medium heat. Sauté the onion, Brussels sprouts, bell peppers, mushrooms and oregano for 3-4 minutes, until the Brussels sprouts are softened and beginning to brown.
Stir in the mustard; then, pour in the wine. Stir to make sure the mustard is distributed throughout the sauce. Add the spaghetti, and gently fold together to coat all of the noodles with the sauce.
Transfer to individual serving bowls, and top each with a bit of parmesan cheese.