Pasta with Bacon, Shredded Brussels Sprouts, and Lemon Zest

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Pasta with Bacon, Shredded Brussels Sprouts, and Lemon ZestRecipe

Photo: Brie Passano; Styling: Claire Spollen

Dicing bacon before tossing it into a pan allows for quicker cooking and even browning. Remove crisped bits with a slotted spoon to keep all of the tasty drippings in the pan.

Serves 4 (serving size: 1 1/2 cups)


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8 ounces uncooked orecchiette pasta
3 thick-cut bacon slices, diced
1 pound Brussels sprouts, trimmed and thinly shredded
3 garlic cloves, thinly sliced
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper


1. Cook pasta according to package directions, omitting salt and fat.

2. While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until bacon is crisp, stirring occasionally. Remove bacon with a slotted spoon; set aside. Add Brussels sprouts and garlic to drippings in pan; sauté 4 minutes or until slightly softened. Stir in bacon, lemon rind, juice, butter, salt, and peppers. Add pasta to skillet; toss to combine. Serve immediately.

Created date

January 2015

Nutritional Information

Calories 403
Fat 16.4 g
Satfat 5.6 g
Monofat 6.3 g
Polyfat 1.7 g
Protein 14 g
Carbohydrate 53 g
Fiber 7 g
Cholesterol 25 mg
Iron 4 mg
Sodium 416 mg
Calcium 57 mg