Cheesy Brussels Sprouts and Turkey Bacon Pasta |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I don't know why I love brussels sprouts, but I do. I always challenge myself to find new ways to cook it. And I planted brussels sprouts seeds in my mini garden for the first time...I can't wait to see if they actually grow! Ingredients:
10 slices turkey bacon, cut into 1/2 inch pieces |
3 garlic cloves, minced |
4 shallots, thinly sliced |
1 1/2 lbs small brussels sprouts, washed, trimmed and halved |
1 1/2 cups chicken stock |
12 ounces pasta, i like to use a rigatoni or 12 ounces a cavatappi pasta |
1/3 cup parmesan cheese, fresh grated |
1/3 cup romano cheese, fresh grated |
1/3 cup sage, fresh and roughly chopped |
Directions:
1. Season the bacon liberally with black pepper. I love Turkey Bacon but it needs the extra kick of pepper.
2. Heat a large skillet over medium heat. Add bacon, and cook until crisp (about 6-8 minutes). Watch the bacon and turn frequently. I find that Turkey bacon burns much easier than regular as it has less fat.
3. Once the bacon is finished cooking, remove bacon from the pan with a slotted spoon and drain on paper towels. Add enough olive oil to the skillet to total about 2 Tablespoons. Add garlic, shallots, and sprouts. Season with salt and pepper.
4. Cook for about 3 minutes, or until the sprouts begin to brown. Add the stock. Season again with salt and pepper. Cook about 10-12 minutes or until most of the liquid has been absorbed.
5. In the meanwhile, bring a large pot of water to a boil, add salt, and cook the pasta according to the manufacturer's directions. Be careful not to over cook.
6. Drain but reserve about 1/2 cup of the cooking water. Return pasta to the pot. Stir in brussels sprouts mixture, cooking liquid, cheese, sage, and bacon. Drizzle with a bit of olive oil. Stir until well combined.
7. Serve along side your favorite main dish or as a main dish on its own.
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