BACON, BRUSSELS SPROUTS, AND MUSHROOM LINGUINE

Bacon, Brussels Sprouts, and Mushroom Linguine image

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.

Provided by Nicole Berger

Time 40m

Yield 6

Number Of Ingredients 8

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 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, Sodium 777.6 mg, Sugar 5.1 g