Rating: 4.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 5

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.

Joanne Weir
Recipe by Cooking Light November 2005

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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

384 calories; calories from fat 28%; fat 12g; saturated fat 5.3g; mono fat 4.3g; poly fat 1.3g; protein 17.4g; carbohydrates 53.3g; fiber 4.9g; cholesterol 23mg; iron 3.3mg; sodium 476mg; calcium 207mg.
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