Photo: Brie Passano; Styling: Claire Spollen
Serves 4 (serving size: 1 1/2 cups)

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.

How to Make It

Step 1

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

Step 2

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.

Chef's Notes

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

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Ratings & Reviews

Good, but not great.

October 25, 2016
I liked the recipe, but it wasn't a wow for me. It's a great portion size, and it's got lots of flavor. It still seemed to be missing something, and I just can't put my finger on what.


October 14, 2016
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 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).

Delicious but a little too lemony

September 04, 2016
We loved this recipe but will cut down a bit on the lemon in the future.  It was fairly easy to make and tated delicious.  We will definitely make this again -- maybe even for company.

A little dry for our taste

August 30, 2015
We added shredded pecorino romano, which was a nice addition.


August 07, 2015
Very light taste.  I liked it but my husband and daughter said there was too much lemon in it.  I will make it again and next time cut down the lemon a little bit. 

Too Much Lemon Zest

May 08, 2015
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.


April 05, 2015
Light and super..


March 25, 2015
might make a good side dish - like tastier recipes - easy - probably won't make again


March 25, 2015
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.

GeeLisa's Review

February 24, 2015
Made this as directed. It was simple, yet balanced and tasty.