Melbernai
I am a lucky Momma!
Member since 7/05 15652 total posts
Name:
Melissa
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Penne with Brussel Sprouts and Crisp Bacon
Okay, this is in the Nov issue of Cooking Light Magazine -- I saw the recipe and just think it looks SOO good!
12 ounces uncooked penne
3 cups trimmed, halved brussels sprouts (about 1 lb)
1/4 tsp salt
2 bacon slices
1 cup 1% low-fat milk
2 tbsp all-purpose flour
1 (14 ounce) can fat free, less-sodium chicken broth
1 tbsp butter
3/4 cup (3 oz) grated parmigiano-reggiano cheese ,divided
1 tbsp chopped hazelnuts, toasted
1/4 teaspoon freshly ground black pepper
1. cook pasta according to package directions, omitting the salt & fat -- drain well.
2. steam brussel sprouts, covered 7 minutes or until tender. drain and sprinkle with salt.
3. cook bacon in a dutch oven over med-high heat until crisp. remove bacon from pan, reserving 1 tsp drippings in pan. crumble bacon, set aside.
4. 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.
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.
yield: 6 servings (1 1/2 cup servings)
calories: 384
Fat: 12 g
Protien: 17.4 g
Carb: 53.3g
Fiber: 4.9g
chol: 23mg.
Iron: 3.3mg
Sodium 476mg
Calcium: 207mg
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