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.
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
How to Make It
Cook pasta according to package directions, omitting salt and fat.
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.
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I've made this several times now...and have added my own twist. SHRIMP!! Extra lemon juice and zest (or less...depending on your own taste) and 15 to 20 shrimp cut into pieces...man o man is it delicious!! I've also served it over spaghetti/linguini/and egg noodles...any of the 3 are great in there! Also it was good chilled. It's become a fast favorite...especially since I discovered already shredded sprouts (I'm lazy LOL).
I used dried lemon zest and small shells for this dish, but otherwise I followed the recipe. The dish was okay the first night I served it, but, when I reheated the leftovers, it had an unpleasant bitter taste.
My favorite kind of weeknight meal - quick, doesn't make too many dirty dishes, and gets the kids to eat their veggies. It wasn't a combination that I would have thought of, but it works great. I'm adding this to my standard rotation.