Dinner

Penne with Pancetta and Roasted Brussels Sprouts is for Dinner.

Penne with Pancetta and Roasted Brussels Sprouts takes several minutes to prepare.

Penne with Pancetta and Roasted Brussels Sprouts takes several minutes to cook.

Penne with Pancetta and Roasted Brussels Sprouts makes 5 servings.

The ingredients for Penne with Pancetta and Roasted Brussels Sprouts are:

* 2 cups brussels sprouts (1 pint), halved
* 2 cups chopped cauliflower
* 1 tablespoon olive oil
* 4 oz diced pancetta or bacon (I used Citterio brand Pancetta, which I found at Trader Joe's)
* 1 medium onion, diced
* 1/4 cup heavy cream
* 12 ounces dried pasta, preferably penne or rigatoni
* 1/4 cup walnuts, toasted and chopped
* parsley for garnish

Here is how you make Penne with Pancetta and Roasted Brussels Sprouts:

# Preheat your oven to 400°F. In a large bowl, toss your brussels sprouts and cauliflower with the olive oil and a pinch of salt and pepper. Spread the veggies on a large roasting pan and roast for 15-20 minutes, or until they have softened and browned.# Meanwhile, bring a large pot of water to a boil. Add your pasta and let it cook al dente, about 8 minutes. Drain and reserve 1/2 cup of your cooking water.# While the pasta is boiling, add your diced pancetta to a large frying pan set over medium heat. Saute the pancetta for about 10 minutes, until crisp and browned. Remove it to a plate, leaving two tablespoons of grease in the pan.# Return the pan to the burner, lower the heat to medium-low and add the chopped onion. Stir occasionally and let the onions soften for about 10 minutes, or until translucent. Add the garlic and stir constantly for 20 seconds.# Toss your roasted veggies in the pan, along with the pancetta, and a half cup of starchy water that your pasta was cooked in. Add the drained pasta. Stir in the cream and let the mixture simmer for a few minutes, just until heated through and well combined. Remove the pan from heat and allow to cool and thicken forNumber of Servings: 5Recipe submitted by SparkPeople user STAYFORDINNER.

The nutritional information for Penne with Pancetta and Roasted Brussels Sprouts is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 439.2

• Total Fat: 21.5 g
• Cholesterol: 35.2 mg
• Sodium: 310.1 mg
• Total Carbs: 48.4 g
• Dietary Fiber: 3.7 g
• Protein: 15.7 g