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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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