- 6
Ingredients
- 12 oz uncooked penne (I use whole wheat)
- 3 cups trimmed, halved Brussels Sprouts (about 1 lb)
- 1/4 teaspoon salt
- 2 bacon slices
- 1 cup 1% milk
- 2 tablespoons all-purpose flour
- 1 (14 oz) can fat-free, less-sodium chicken broth
- 1 tablespoon butter
- 3/4 cup (3 oz) grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped hazelnuts, toasted (I replace w walnuts or omit)
- 1/4 teaspoon freshly ground black pepper
Preparation
Step 1
Cook pasta according to package directions, omitting salt & fat. Drain well.
Steam Brussels Sprouts, covered 7 minutes or until tender. Drain & sprinkle with salt.
Cook bacon in a Dutch oven over medium-high heat until crispy. Remove from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, set aside.
Add Brussels Sprouts to bacon drippings in pan; saute 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 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.
Per 1 1/2 cup serving: 384 calories, 12g fat, 5.3g sat fat, 17.4g protein, 53.3g carbs, 4.9g fiber, 23mg cholesterol, 3.3g iron, 476mg sodium, 207mg calcium.