Penne with Pancetta and Roasted Brussels Sprouts
- Number of Servings: 5
Ingredients
* 2 cups brussels sprouts (1 pint), halved * 2 cups chopped cauliflower * 1 tablespoon olive oil * 4 oz diced pancetta or bacon (I used Citterio brand Pancetta, which I found at Trader Joe's) * 1 medium onion, diced * 1/4 cup heavy cream * 12 ounces dried pasta, preferably penne or rigatoni * 1/4 cup walnuts, toasted and chopped * parsley for garnish
# Preheat your oven to 400°F. In a large bowl, toss your brussels sprouts and cauliflower with the olive oil and a pinch of salt and pepper. Spread the veggies on a large roasting pan and roast for 15-20 minutes, or until they have softened and browned.
# Meanwhile, bring a large pot of water to a boil. Add your pasta and let it cook al dente, about 8 minutes. Drain and reserve 1/2 cup of your cooking water.
# While the pasta is boiling, add your diced pancetta to a large frying pan set over medium heat. Saute the pancetta for about 10 minutes, until crisp and browned. Remove it to a plate, leaving two tablespoons of grease in the pan.
# Return the pan to the burner, lower the heat to medium-low and add the chopped onion. Stir occasionally and let the onions soften for about 10 minutes, or until translucent. Add the garlic and stir constantly for 20 seconds.
# Toss your roasted veggies in the pan, along with the pancetta, and a half cup of starchy water that your pasta was cooked in. Add the drained pasta. Stir in the cream and let the mixture simmer for a few minutes, just until heated through and well combined. Remove the pan from heat and allow to cool and thicken for
Number of Servings: 5
Recipe submitted by SparkPeople user STAYFORDINNER.
# Meanwhile, bring a large pot of water to a boil. Add your pasta and let it cook al dente, about 8 minutes. Drain and reserve 1/2 cup of your cooking water.
# While the pasta is boiling, add your diced pancetta to a large frying pan set over medium heat. Saute the pancetta for about 10 minutes, until crisp and browned. Remove it to a plate, leaving two tablespoons of grease in the pan.
# Return the pan to the burner, lower the heat to medium-low and add the chopped onion. Stir occasionally and let the onions soften for about 10 minutes, or until translucent. Add the garlic and stir constantly for 20 seconds.
# Toss your roasted veggies in the pan, along with the pancetta, and a half cup of starchy water that your pasta was cooked in. Add the drained pasta. Stir in the cream and let the mixture simmer for a few minutes, just until heated through and well combined. Remove the pan from heat and allow to cool and thicken for
Number of Servings: 5
Recipe submitted by SparkPeople user STAYFORDINNER.
Nutritional Info Amount Per Serving
- Calories: 439.2
- Total Fat: 21.5 g
- Cholesterol: 35.2 mg
- Sodium: 310.1 mg
- Total Carbs: 48.4 g
- Dietary Fiber: 3.7 g
- Protein: 15.7 g
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