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Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs

Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs

Cooking Light, lightly adapted
4 from 1 vote
Print Recipe Pin Recipe
Cook Time 25 minutes
Total Time 25 minutes
Course Entree
Servings 4
Calories 377 kcal

Ingredients
  

  • 8 oz. uncooked cavatappi pasta
  • 2 tsp. unsalted butter
  • 1/4 cup panko breadcrumbs
  • 2 strips bacon crisp cooked and crumbled, reserve 1 Tbl. rendering
  • 1 tsp. olive oil
  • 12 oz. Brussels sprouts trimmed and thinly sliced
  • 1 cup thinly sliced onion
  • 1 tsp. minced garlic
  • 2/3 cup vegetable broth
  • 1/2 tsp. lemon zest
  • 1 Tbl. fresh lemon juice
  • 2 tsp. fresh lemony thyme leaves
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 oz. Parmesan cheesed shaved (about 1/2 cup)
  • 2 Tbl. pine nuts toasted

Instructions
 

  • Cook pasta according to package directions. Drain and transfer to a large bowl; keep warm.
  • Melt butter in small skillet over medium heat; swirl to coat. Add panko to pan; cook 3 minutes or until well browned, stirring frequently. Remove to dish.
  • Wipe pan clean and add pine nuts; cook over medium heat in dry pan, stirring constantly until lightly browned. Remove to dish.
  • In a large non-stick skillet over medium-high heat, brown bacon. Remove bacon; leave 1 Tbl. bacon rendering in pan and add 1 tsp. olive oil.
  • Add Brussels sprouts to pan; cook 3-4 minutes, stirring occasionally.
  • Add onion and garlic and continue cooking 3-4 minutes until onion is tender and Brussels sprouts are lightly browned.
  • Add broth and next 5 ingredients (through pepper).
  • Cover and cook 2 minutes or until Brussels sprouts are crisp-tender.
  • Add Brussels sprout mixture to pasta and toss well.
  • Sprinkle with Parmesan cheese, crumbled bacon, pine nuts, and panko.
  • Serve immediately.