Barilla Bacon And Brussels Sprouts Penne Recipes

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SAUTEED BRUSSELS SPROUTS WITH BACON AND ONIONS



Sauteed Brussels Sprouts with Bacon and Onions image

This is a simple yet delicious recipe that takes little time to put together. It's a tasty way to incorporate a healthy, and often snubbed, vegetable into one's diet. I've been cooking Brussels sprouts this way for years. I'm not sure where I got the recipe. Using fresh Brussels sprouts is preferred naturally, but if not readily available, frozen Brussels sprouts may be used instead. If using frozen Brussels sprouts, you may have to drain any excess liquid that is rendered while cooking the sprouts.

Provided by Maduckie123

Categories     Side Dish     Vegetables     Onion

Time 30m

Yield 6

Number Of Ingredients 6

6 slices lower-sodium bacon
½ large white onion, diced
30 Brussels sprouts, halved lengthwise
2 cloves garlic, chopped
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, retaining grease in the skillet. Crumble bacon.
  • Cook and stir onion in the bacon grease over medium heat until translucent, about 5 minutes. Add Brussels sprouts; cook and stir until Brussels sprouts are lightly browned, about 5 minutes. Season Brussels sprouts mixture with salt and pepper.
  • Sprinkle bacon over Brussels mixture and stir. Remove skillet from heat, transfer Brussels sprouts mixture to a serving bowl, and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 136.3 calories, Carbohydrate 10.2 g, Cholesterol 13.5 mg, Fat 7.8 g, Fiber 3.8 g, Protein 8.4 g, SaturatedFat 2.9 g, Sodium 196.2 mg, Sugar 2.6 g

PENNE WITH BRUSSELS SPROUTS AND CRISP BACON



Penne With Brussels Sprouts and Crisp Bacon image

Make and share this Penne With Brussels Sprouts and Crisp Bacon recipe from Food.com.

Provided by quotFoodThe Way To

Categories     Penne

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

12 ounces penne pasta, uncooked
3 cups Brussels sprouts, trimmed and halved
1/4 teaspoon salt
2 slices bacon
1 cup milk
2 tablespoons all-purpose flour
1 (14 ounce) can chicken broth
3/4 cup parmigiano-reggiano cheese, grated and divided
1/4 teaspoon black pepper, freshly ground
1 tablespoon pine nuts, toasted and chopped (optional)

Steps:

  • Cook pasta according to package directions; drain well.
  • Trim Brussels Sprouts, discarding the tough outer leaves and trimming off about 1/4-inch from stems. **Don't trim too much from the stems, or the sprouts will fall apart.
  • 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 teaspoons drippings in pan; crumble bacon and set aside.
  • Add Brussels Sprouts to the 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 a whisk until well blended.
  • Cook for 6 minutes or until thickened; stir in 1/4 cup cheese, stirring cheese until melted.
  • Pour sauce over pasta mixture, tossing to coat.
  • Top with remaining 1/2 cup cheese, nuts, bacon, and pepper; Serve immediately.

Nutrition Facts : Calories 340.2, Fat 9.4, SaturatedFat 4.1, Cholesterol 18, Sodium 582, Carbohydrate 52.5, Fiber 7.4, Sugar 0.9, Protein 12.9

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