1 lb (500 g) Brussels sprouts, trimmed and halved
1 tbsp (15 mL) olive oil
Pinch each salt and freshly ground pepper
1 pkg (340 g) Italpasta Wholesome Grains Rotini
6 oz (175 g) pancetta, diced
1/4 cup (60 mL) sliced shallots
2 cloves garlic, minced
3/4 cup (175 mL) low sodium chicken broth
1/4 cup (60 mL) grated Parmesan cheese
- Preheat oven to 400°F (200°C). In large bowl, toss together Brussels sprouts, olive oil, salt and pepper. Arrange in single layer on baking sheet; bake for about 20 minutes or until golden brown and tender-crisp.
- Meanwhile, cook rotini according to package directions. Drain; reserving 1/4 cup (60 mL) pasta water.
- Meanwhile, in large skillet, cook pancetta over medium heat for 5 or 6 minutes or until crispy; transfer to paper towellined plate. Drain fat, reserving 1 tbsp (15 mL); cook shallots and garlic for 3 or 4 minutes or until shallots are caramelized. Add broth; bring to boil. Reduce heat; simmer for about 5 minutes or until reduced by half. Toss with rotini, pancetta and Brussels sprouts. Stir in reserved pasta water; top with Parmesan.
Yield: 8 cups
Per 1/6 recipe:
Calories 370; Fat 11g; Cholesterol 15mg; Sodium 390mg; Carbohydrate 50g; Fibre 8g; Sugars 4g; Protein 17g