1 box whole-wheat spaghetti (I used the kind that's thinner than average spaghetti but thicker than angel-hair). Break the spaghetti into two- or three-inch pieces and cook according to package directions. When done, drain, remove to a bowl, and mix in 1 tsp of extra virgin olive oil.
16 ounces of Brussels Sprouts, cut in half, then thinly sliced
2 large onions, thinly sliced
1 tsp extra virgin olive oil
1 cup white wine
¼ tsp sugar
Salt and pepper to taste
Heat the oil in a large saucepan. Add the shredded onions and cook over medium-low heat, stirring frequently, for about 10 minutes or until the onions start to lightly brown.
Add the Brussels Sprouts and cook, stirring, for about five minutes.
Add the white wine and cook until most of the wine has evaporated but there's still some moisture left in the sauce. Stir in the sugar.
Add the vegetable mixture to the bowl with the pasta. Season with salt and pepper. Stir to mix and serve hot.
Recipe by Holy Cow! at http://holycowvegan.net/2012/11/spaghetti-with-brussels-sprouts-and.html