Brussels Sprouts, Breadcrumbs and Bacon

My desk is somewhat of an archeological dig.  There are layers and layers of things that I have every intention of addressing at some point.  Last night a pile was dislodged and a page ripped from a magazine floated down to my feet.  As I picked it up, I realized I held the solution for dinner in my hands.  And there was the added bonus that I was sufficiently distracted by my discovery that I completely forgot whatever I was digging for in the first place.  Who says a messy desk is a bad thing?

At first I thought these ingredients sounded like a strange combination, but the flavors work together perfectly and it’s incredibly flavorful.  My daughter is still talking about how good it was!  For a vegetarian option, just eliminate the bacon.

Pasta with Brussels Sprouts, Breadcrumbs and Bacon

Pasta with Brussels Sprouts, Breadcrumbs & Bacon
(adapted from Cooking Light)

8 ounces rigatoni pasta (or whatever shape you like)
4-5 strips bacon (optional, leave out for a vegetarian meal)
2 tsp. unsalted butter
1/4 cup panko
12 oz. Brussels sprouts, trimmed and sliced lengthwise into 3 or 4 slices each
1 cup thinly sliced onion
1 tsp. minced garlic
2/3 cup chicken or vegetable broth
1/2 – 1 tsp. grated lemon rind
Juice of 1 lemon
2 tsp. fresh thyme leaves
1/4 tsp. salt
1/4 tsp. pepper
2 ounces fresh parmesan cheese, coarsely grated or shaved
2 tsp. pine nuts, toasted

Cook pasta until tender.  Drain and transfer to a large serving bowl.  Keep warm.

Meanwhile, melt butter in a small skillet over medium heat.  Add panko to pan.  Cook  3 minutes until browned, stirring frequently.  Set aside.  Cook bacon in a large skillet over medium heat until crisp. Remove from pan and drain on paper towels.  Discard bacon grease.  (I usually keep about a tablespoon in there to cook with but if you want to be a little healthier, or if you aren’t using the bacon, wipe out grease and use olive oil instead).

Add Brussels sprouts to pan.  Cook 2 minutes, stirring occasionally.

Yum! I love Brussels Sprouts.

Add onion and garlic and continue to cook 3 more minutes or until onion is tender. and the Brussels sprouts are lightly browned.  Add broth, lemon rind, lemon juice, thyme leaves, salt & pepper.  Cover and cook 2 minutes or until sprouts are crisp-tender.  Add mixture. to pasta and toss well.  Sprinkle with cheese, pine nuts, breadcrumbs and crumbled bacon.  Serve immediately.

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