GLUTEN-FREE BRUSSELS SPROUTS CARBONARA
This healthy recipe is delicious enough to convert even those who feel dubious about this vitamin C-packed crucifer, which gets its moment in the spotlight, tossed into a peppery pasta carbonara.
Provided by Silvana Nardone
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente.
- Meanwhile, cook the bacon, stirring occasionally, in a large skillet over medium-high heat until crisp; drain, reserving some of the bacon fat. Using the same skillet, cook the garlic and Brussels sprouts, stirring occasionally, until golden, about 5 minutes.
- In a large bowl, whisk together the eggs and sprinkle with plenty of pepper. Add the drained pasta, bacon, Brussels sprouts and some of the reserved bacon fat, if using; toss to combine. Serve with the pecorino, if using.
Nutrition Facts : Calories 285.5, Fat 6.3 grams, SaturatedFat 1.8 grams, Cholesterol 98 milligrams, Sodium 190 milligrams, Carbohydrate 48.2 grams, Fiber 4.8 grams, Protein 10.1 grams, Sugar 1.6 grams
BRUSSELS SPROUTS CARBONARA
Inspired by the flavors of pasta carbonara, this flavorful supper dish is quick to fix using frozen baby Brussels sprouts.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- In 3-quart saucepan, cook pasta as directed on package. Drain; return to saucepan.
- Cook Brussels sprouts as directed on box; pour over drained pasta in saucepan. Stir in milk; cook over medium heat until hot.
- Remove from heat; stir in cheese and bacon. Serve immediately.
Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 15 mg, Fat 1, Fiber 7 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 2 g, TransFat 0 g
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