Penne with Brussels Sprouts and Crisp Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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 |
Directions:
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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