Cavatapppi with Bacon, Brussel Sprouts and Buttery Breadcrumbs

By Heritage330

Ingredients

• Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs
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• Author: Cooking Light, lightly adapted
• 8 oz. uncooked cavatappi pasta
• 2 tsp. unsalted butter
• 1/4 cup panko breadcrumbs
• 2 strips bacon, crisp cooked and crumbled, reserve 1 Tbl. rendering
• 1 tsp. olive oil
• 12 oz. Brussels sprouts, trimmed and thinly sliced
• 1 cup thinly sliced onion
• 1 tsp. minced garlic
• 2/3 cup vegetable broth
• 1/2 tsp. lemon zest
• 1 Tbl. fresh lemon juice
• 2 tsp. fresh lemony thyme leaves
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 oz. Parmesan cheesed, shaved (about 1/2 cup)
• 2 Tbl. pine nuts, toasted

Preparation

Step 1

1.Cook pasta according to package directions. Drain and transfer to a large bowl; keep warm.
2.Melt butter in small skillet over medium heat; swirl to coat. Add panko to pan; cook 3 minutes or until well browned, stirring frequently. Remove to dish.
3.Wipe pan clean and add pine nuts; cook over medium heat in dry pan, stirring constantly until lightly browned. Remove to dish.
4.In a large non-stick skillet over medium-high heat, brown bacon. Remove bacon; leave 1 Tbl. bacon rendering in pan and add 1 tsp. olive oil.
5.Add Brussels sprouts to pan; cook 3-4 minutes, stirring occasionally.
6.Add onion and garlic and continue cooking 3-4 minutes until onion is tender and Brussels sprouts are lightly browned.
7.Add broth and next 5 ingredients (through pepper).
8.Cover and cook 2 minutes or until Brussels sprouts are crisp-tender.
9.Add Brussels sprout mixture to pasta and toss well.
10.Sprinkle with Parmesan cheese, crumbled bacon, pine nuts, and panko.
11.Serve immediately.