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Pasta with Bacon, Shredded Brussels Sprouts, and Lemon Zest

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.


  • 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

Nutrition Information

  • calories 403
  • fat 16.4 g
  • satfat 5.6 g
  • monofat 6.3 g
  • polyfat 1.7 g
  • protein 14 g
  • carbohydrate 53 g
  • fiber 7 g
  • cholesterol 25 mg
  • iron 4 mg
  • sodium 416 mg
  • calcium 57 mg

How to Make It

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

  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.

Cook'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