Brussels Sprouts, Pancetta and Linguini Recipe
30 Minute Sauteed Brussels Sprouts Meal – with Video
Adding another tasty recipe to our 30 Minute or Less Meals is this one right here – Roasted Brussels Sprouts, Pancetta and Linguini Recipe. Another great recipe when you’re pressed for time or you just don’t feel like spending hours in the kitchen prepping and cooking.
I grew Brussels Sprouts in the garden this year so you’ll probably see many recipes for them – they have become my all new favorite vegetable. A little fun facts about the ingredients used in this recipe:
Brussels Sprouts Nutritional Info
Brussels sprouts are a member of the cabbage family, small little veggies that look like mini cabbages. With all the nutritional value packed inside these little buds, they should be called a Superfood, but sadly they are not. They’re high in fiber, vitamins, minerals and antioxidants; and are high in calcium, potassium with zero saturated fat. If you’re looking to lose some weight, load up on these little sprouts
Difference Between Pancetta and Bacon
While this recipe calls for Pancetta, you can also substitute the pancetta with bacon. They are both cuts from the same part of the pig, which makes them interchangeable. However there is somewhat of a difference between the two: the Pancetta is salt cured and dried, which will make your dish more saltier. It can also be eaten both cooked or uncooked. On the other hand Bacon is smoked, is still raw and definitely needs to be cooked before eaten. It will also give your dish a more smokiness flavor. But which ever one is your preference, either one will work in this recipe. Enjoy 🙂
Brussels Sprouts, Pancetta and Linguini Recipe – 30 Minute Meal
Serves 2 (with some leftovers)
Total Cook Time – 30 minutes
INGREDIENTS
½ lb. Linguini (1 handfull)
6 oz. unsliced Pancetta (or 6 slices bacon chopped in thirds)
1 med Onion, chopped
1/2 lb. Brussels sprouts
2 chopped Garlic cloves
â…“ c. dry white wine
3 oz. Parmesan cheese
salt and pepper to taste
DIRECTIONS
Cut the ends off the brussels sprouts, slice in half. Place in microwave save bowl with 1/2 cup water. Cover with paper towel and cook on high for 4 minutes.
Cook pasta in boiling water according to package directions; reserve 1/2 cup pasta water. Drain.
While the pasta is cooking, sauté pancetta and onion in a deep skillet over medium heat, until pancetta is browned and onions are caramelized, approx 8 to 10 minutes.
Add brussels sprouts and garlic and sauté for approx 2 minutes.
Stir in wine. Add pasta, grated Parmesan cheese, and 1/2 cup reserved pasta water, and stir until cheese is melted and pasta is creamy and well coated. Season with salt and pepper and Viola – dinner is served.
Watch the video below. It’s a quick 2 minute tutorial showing how quick and easy this meal can be made. If you’re looking for more easy to make meals, visit my recipe page here. Enjoy and as always … HAPPY COOKING