Penne with Brussels Sprouts and Crisp Bacon
To trim Brussels sprouts, discard the tough outer leaves and trim off
about
1/4 inch from stems. Don't trim too much from the stems, or the sprouts
will
fall apart.
12 ounces uncooked penne (tube-shaped pasta)
3 cups trimmed, halved Brussels sprouts (about 1 pound)
1/4 teaspoon salt
2 bacon slices
1 cup 1% low-fat milk
2 tablespoons all-purpose flour
1 (14-ounce) can fat-free, less-sodium chicken broth
1 tablespoon butter
3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese, divided
1 tablespoon chopped hazelnuts, toasted
1/4 teaspoon freshly ground black pepper
Cook pasta according to package directions, omitting the salt and fat.
Drain well. 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 teaspoon drippings in
pan. Crumble bacon; 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, 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 (serving size: 1 1/2 cups)
calories 384(28% from fat); fat 12g (sat 5.3g,mono 4.3g,poly 1.3g);
protein 17.4g; cholesterol 23mg; calcium 207mg; sodium 476mg; fiber 4.9g;
iron 3.3mg; carbohydrate 53.3g Cooking Light,
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