Creamy Brussels Sprouts Fettuccine
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 12 oz fettuccine
- 2 (16-oz) pkg halved Brussels sprouts
- 1 (4-oz) pkg diced pancetta
- 1 Tbsp olive oil
- 3 Tbsp minced garlic
- 2 Tbsp chopped fresh rosemary
- 1 cup Alfredo sauce
- 6 Tbsp freshly shaved Parmesan cheese
Instructions
- Preheat oven to 450°F. Cook pasta according to package directions.
- Meanwhile, combine Brussels sprouts, pancetta, oil, garlic, and rosemary on a large greased rimmed baking sheet; spread in a single layer.
- Bake 5 to 8 minutes or until pancetta fat begins to melt; stir. Bake 15 to 18 minutes longer or until vegetables are roasted and pancetta is crisp.
- Heat Alfredo sauce according to package directions. Toss together pasta, sauce, and vegetables; sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
578
|
578
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 16 | 16 |
| Protein (g) | 20 | 20 |
| Carb (g) | 59 | 59 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 597 | 597 |
Quick & Healthy Meal Plan
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