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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 384
  • Calories from fat: 28%
  • Fat: 12g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 17.4g
  • Carbohydrate: 53.3g
  • Fiber: 4.9g
  • Cholesterol: 23mg
  • Iron: 3.3mg
  • Sodium: 476mg
  • Calcium: 207mg

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

  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.
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