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RECIPE
11 INGREDIENTS14 STEPS30MIN

Pasta with Brussels Sprouts and Breadcrumbs

4.3
3 Ratings
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The Devilish Kitchen
Hi friends! Welcome to Devilish Kitchen! We are sisters cooking up a storm to bring you approachable recipes that are a little indulgent, a little healthy, and a lot of yum!
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Enter this easy, warm, super tasty, healthy-for-a-pasta weeknight recipe. Most of what you’ll need you’ll find right in your pantry. Smoky, garlicky, buttery, crunchy, cheesy this pasta hits all the right notes without being too heavy. Best of all, it is ready in about 30 minutes!

30MIN

Total Time
The Devilish Kitchen
Hi friends! Welcome to Devilish Kitchen! We are sisters cooking up a storm to bring you approachable recipes that are a little indulgent, a little healthy, and a lot of yum!
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
1 lb
Pasta
3 cups
Brussels Sprouts , thinly sliced
3/4 cup
Pancetta , diced
1/2 Tbsp
Garlic , minced
1/2 cup
1 can
(14.5 oz)
White Beans
or Canned Bean of Choice
1 cup
Panko Breadcrumbs
3 Tbsp
plus more for drizzling
1/4 cup
Pine Nuts , toasted
1
Lemon , juiced, zested
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Nutrition Per Serving
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CALORIES
710
FAT
35.1 g
PROTEIN
22.2 g
CARBS
80.0 g

Author's Notes

If there is too much liquid when you are tossing the pasta with the other ingredients keep cooking until it evaporates, you are looking for a glossy sauce coating the pasta.

Directions

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Step 1
Bring a large pot of salted water to a boil. Cook Pasta (1 pound) according to package directions. Reserve 1 cup of pasta water prior to draining.
Step 2
Thinly slice the Brussels Sprouts (3 cup).
Step 3
Dice the Pancetta (3/4 cup).
Step 4
In a small skillet, toast Pine Nuts (1/4 cup) until fragrant, about 1 minute.
Step 5
Add Salted Butter (3 tablespoon) and 1/2 teaspoon of Garlic (1/2 teaspoon). Cook for 2 minutes over medium heat.
Step 6
Add Panko Breadcrumbs (1 cup) and cook for 3 to 4 minutes until golden brown. Set aside.
Step 7
In a large skillet over medium heat, fry the diced pancetta until crispy.
Step 8
Add the Olive Oil (3 tablespoon) and then the Brussels sprouts. Cook the sprouts and pancetta until they are beginning to brown and get crispy, around 8 minutes.
Step 9
Add the remaining Garlic (1 1/2 teaspoon) and cook for 1 more minute.
Step 10
Stir in the White Beans (1 can) and season with salt and a grind of fresh black pepper.
Step 11
Stir in 1/2 cup of the reserved pasta water. As it comes to a boil, use your spoon to scrape up any brown bits on the bottom of the pan.
Step 12
Add the pasta, remaining pasta water, and remaining Salted Butter (4 tablespoon) and toss everything together until combined.
Step 13
Add the zest and juice of the Lemon (1), the pine nuts and half of the breadcrumbs. Toss until combined. Season with salt and pepper to taste.
Step 14
Serve topped with breadcrumbs, a generous grating of Parmesan Cheese (to taste) and a drizzle of extra virgin olive oil.

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Nutrition Per Serving
Calories
710
% Daily Value*
Fat
35.1 g
45%
Saturated Fat
14.0 g
70%
Trans Fat
0.5 g
--
Cholesterol
48.2 mg
16%
Carbohydrates
80.0 g
29%
Fiber
8.2 g
29%
Sugars
3.9 g
--
Protein
22.2 g
44%
Sodium
520.7 mg
23%
Vitamin D
--
--
Calcium
113.6 mg
9%
Iron
4.6 mg
26%
Potassium
371.1 mg
8%
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