Brussels Sprouts Bacon Pasta
This easy Brussels Sprouts Bacon Pasta is a quick 25-minute skillet dinner with crispy bacon, golden sprouts, and a creamy parmesan pasta finish.
Ingredients
- ½ pound spaghetti, or linguine, I like to use whole wheat
- 1 pound brussels sprouts, trimmed and thinly sliced
- 4-5 slices of bacon
- ⅓ cup sundried tomatoes, sliced
- ½ cup parmesan cheese, freshly grated + more for serving
- salt & pepper
- ⅓ cup pine nuts, toasted
- oil from sun dried tomatoes, for serving
Instructions
- Boil your pasta: Bring a big pot of water to a boil. Once boiling, salt the water generously and cook the pasta until just al dente. Don’t forget to save about a cup of the pasta water before draining.½ pound spaghetti
- Crisp the bacon: While the pasta cooks, sauté your bacon in a large skillet over medium-high heat until nice and crispy. Set aside on a paper towel and crumble once cooled.4-5 slices of bacon
- Cook the Brussels sprouts: In the same skillet (don’t clean it!), add the sliced Brussels right into that bacon grease. Sauté for about 6–8 minutes until softened and golden.1 pound brussels sprouts
- Add sun-dried tomatoes: Toss them in with the Brussels and sauté another minute or two. Season with salt and pepper.salt & pepper, ⅓ cup sundried tomatoes
- Toss it all together: Add your drained pasta to the skillet, along with the parmesan and a splash of the reserved pasta water. Toss everything until creamy and well combined. Use more pasta water if it looks dry.½ cup parmesan cheese
- Finish and serve: Top with crumbled bacon, toasted pine nuts, more parmesan, and a drizzle of sun-dried tomato oil. Serve right away!⅓ cup pine nuts, oil from sun dried tomatoes
Nutrition
Calories: 416kcalCarbohydrates: 59gProtein: 19gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 9mgSodium: 244mgPotassium: 961mgFiber: 8gSugar: 8gVitamin A: 1036IUVitamin C: 100mgCalcium: 219mgIron: 4mg
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