Penne with Brussels Sprouts and Crisp Bacon

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.

Yield:

6 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional 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

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

Preparation

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

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

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.

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.

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.

Note:

Joanne Weir,

November 2005