Penne with Brussels Sprouts and Crisp Bacon

Hello Fit-NOW Friends!

Here's another recipe that would be worth trying in your holiday menu! It's from the November 2005 Cooking Light website.

Ingredients

• 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

Preparation

1. Cook pasta according to package directions, omitting the salt and fat. Drain well.
2. Steam Brussels sprouts, covered, 7 minutes or until tender. Drain and sprinkle with salt.
3. 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.
4. Add Brussels sprouts to the bacon drippings in pan; sauté 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.

Nutritional Information

Amount per serving

• Calories: 384
• Calories from fat: 28%
• Fat: 12g
• Saturated fat: 5.3g
• Monounsaturated fat: 4.3g
• Polyunsaturated fat: 1.3g
• Protein: 17.4g
• Carbohydrate: 53.3g
• Fiber: 4.9g
• Cholesterol: 23mg
• Iron: 3.3mg
• Sodium: 476mg
• Calcium: 207mg

Until Next time!
Keep healthy, keep safe and keep going!

Have an awesome day!

♥Fit~NOW~Girl♥

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