Spaghetti with Bacon and Parmesan Brussels Sprouts
Ingredients
- 12 oz spaghetti
- 1 lb small Brussels sprouts, halved (quartered, if large)
- 1 large clove garlic, thinly sliced
- 1 Tbsp olive oil
- Pinch red pepper flakes
- Kosher salt
- Pepper
- 3 strips bacon, cut into ½-inch pieces (about 1½ oz)
- ½ cup grated Parmesan, plus more for serving
- 1 small lemon
Instructions
- Heat oven to 425°F. Cook pasta per package directions.
- Meanwhile, on a large baking sheet, toss Brussels sprouts and garlic with oil, red pepper flakes, and ¼ tsp each salt and pepper. Scatter bacon over the top and roast for 15 minutes.
- Increase temperature to broil. Sprinkle sprouts with ¼ cup Parmesan and toss to combine, then broil on the top rack until bacon is crisp and Brussels sprouts are golden brown and tender, 1 to 2 minutes.
- When pasta is done, reserve ¾ cup cooking liquid, drain pasta, and return to pot. Finely grate lemon zest onto pasta, then squeeze in juice and toss to coat. Toss with remaining ¼ cup Parmesan, adding some reserved cooking liquid if pasta seems dry.
- Serve Brussels sprout mixture on spaghetti with additional Parmesan, if desired.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
540
|
540
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 21 | 21 |
| Carb (g) | 77 | 77 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 470 | 470 |
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