More than delicious pasta

With our strong sense of Italian traditions and our love of simple, delicious food, Italpasta is proud to offer you a wide range of imported products that complement our delicious signature label pasta.


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    Rotini with Brussels Sprouts, Pancetta and Parmesan

    Preparation Time: 10 mins.
    Cooking Time: 15 mins.
    Servings: 6
    • 10 mins.
    • 15 mins.
    • 6 servings

    Roasted seasonal vegetables are a perfect way to add heartiness to any pasta dish.

    Ingredients

    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

    Steps

    1. 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.
    2. Meanwhile, cook rotini according to package directions. Drain; reserving 1/4 cup (60 mL) pasta water.
    3. 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.

    Testing Notes:
    Yield: 8 cups

    Nutritional Information

    Per 1/6 recipe:
    Calories 370; Fat 11g; Cholesterol 15mg; Sodium 390mg; Carbohydrate 50g; Fibre 8g; Sugars 4g; Protein 17g