Pasta and sliced brussels sprouts make a good pair, the softened green shreds commingling with the chewy noodles in the sauce. Here that sauce is a simple one with big flavors: pancetta, rosemary, garlic and chile. The raw brussels are then added to the pan. A splash of lemon juice at the end is a bright touch. Within 30 minutes, dinner is ready. Vary this recipe at will — use regular bacon instead of pancetta, or skip the meat altogether and use extra cheese to make a satisfying vegetarian main course. Use a knife or a food processor (fitted with the slicing blade) to cut the brussels. A mandoline works too but isn’t necessary, because the brussels don’t need to be paper thin, or uniform in size. These are unfussy slices you can do by hand. Featured in: The Greatest Thing Since Sliced Brussels Sprouts. Learn: How to Cook Brussels Sprouts
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Serving Size: 1 recipe (563g) | ||
Recipe Makes: 1 | ||
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Calories: 933 | ||
Calories from Fat: 238 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.5g | 35 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 185.9mg | 57 % | |
Sodium 746.1mg | 26 % | |
Potassium 1294mg | 34 % | |
Total Carbohydrate 144.6g | 43 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 135.9g | ||
Protein 33.4g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 933
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