Bacon, Brussels Sprouts, and Mushroom Linguine recipe

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Ingredients

1 (16 ounce) package linguine
2 tablespoons olive oil, or as needed
1 pound bacon, cut into bite-size pieces
½ teaspoon dried rosemary
1 ½ pounds crimini mushrooms, sliced
salt and ground black pepper to taste
1 ½ pounds Brussels sprouts, trimmed and chopped
½ cup grated Parmesan cheese

Nutrition Info

557.1 calories
carbohydrate: 69 g
cholesterol: 33.2 mg
fat: 18.9 g
fiber: 9.4 g
protein: 30.5 g
saturatedFat: 5.6 g
servingSize: -
sodium: 777.6 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, drain pasta, reserving 1/2 cup pasta water. Return pasta to the pot and toss with olive oil to coat.

  2. Place bacon in a large skillet and cook and stir until bacon begins to crisp, about 10 minutes. Drain and discard 1/2 the bacon fat, leaving bacon in the skillet, stir in rosemary.

  3. Stir mushrooms, salt, and black pepper into bacon mixture. Add Brussels sprouts, cook and stir until mushrooms and sprouts are heated through, 1 to 2 minutes. Pour reserved pasta water into bacon mixture, add linguine and Parmesan cheese and toss vegetables with pasta until thoroughly mixed and heated through, about 2 minutes. Season with salt and pepper.

Recipe Yield

6 servings

Recipe Note

I am always looking for new ways to use Brussels sprouts. People always claim they had Brussels sprouts once and hated them, but I have converted several people with this recipe. I think the bacon helps. For kids or people who claim to not like Brussels sprouts, try shredding them to tone down the flavor a bit.

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