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Penne with Brussels Sprouts and Crisp Bacon

Yield 6 servings (serving size: 1 1/2 cups)
To trim Brussels sprouts, discard the tough outer leaves and trim off about 1/4 inch from stems. Don't trim too much from the stems, or the sprouts will fall apart.

Ingredients

  • 12 ounces uncooked penne (tube-shaped pasta)
  • 3 cups trimmed, halved Brussels sprouts (about 1 pound)
  • 1/4 teaspoon salt
  • 2 bacon slices
  • 1 cup 1% low-fat milk
  • 2 tablespoons all-purpose flour
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 tablespoon butter
  • 3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese, divided
  • 1 tablespoon chopped hazelnuts, toasted
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 384
  • caloriesfromfat 28 %
  • fat 12 g
  • satfat 5.3 g
  • monofat 4.3 g
  • polyfat 1.3 g
  • protein 17.4 g
  • carbohydrate 53.3 g
  • fiber 4.9 g
  • cholesterol 23 mg
  • iron 3.3 mg
  • sodium 476 mg
  • calcium 207 mg

How to Make It

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

  2. Steam Brussels sprouts, covered, 7 minutes or until tender. Drain and sprinkle with salt.

  3. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.

  4. Add Brussels sprouts to the bacon drippings in pan; sauté 5 minutes or until lightly browned. Stir in cooked pasta; cover mixture, and keep warm.

  5. Combine milk, flour, and broth, stirring well with a whisk. Melt butter in a medium saucepan over medium heat. Gradually add milk mixture, stirring constantly with a whisk until well blended. Cook for 6 minutes or until thickened, stirring constantly. Stir in 1/4 cup cheese, stirring until cheese melts. Pour sauce over pasta mixture, tossing to coat. Top with remaining 1/2 cup cheese, nuts, bacon, and pepper; serve immediately.