Saturday, May 19, 2012

Spaghetti with Bacon, Brussels Sprouts, and Artichokes

This dish has some of my favorite ingredients.  Bacon, yes please, anytime!  I've started cooking a lot more with brussels sprouts and I'm a big artichoke fan.  So I was very excited to try this.  I was smart in setting aside some plain spaghetti before I added the brussels sprouts and artichoke mixture to it.  I gave the kids a small scoop to try and then gave them plain spaghetti with butter, bacon, and parmesan cheese.  Of course they ate it up!  They both ate all of the "try" portion though.  The original recipe yielded 2 main servings or 4 side dish servings.  I ended up doubling the recipe so we'd have enough leftovers for lunches.  This was a quick and easy dish and very tasty!

Spaghetti with Bacon, Brussels Sprouts, and Artichokes
from Lauren's Latest

1 lb. spaghetti
8 slices thick sliced pepper bacon
1 onion, diced
4 cloves garlic, finely minced
1 lb. brussels sprouts
12 oz. jar marinated artichoke hearts
1/2 cup grated parmigiano reggiano cheese
salt, to taste

Bring large pot of water to boil. Salt water and add in pasta. Cook to al dente, drain and set aside.

In the mean time, in a deep skillet, cook bacon slices to your liking. Drain on paper towels. Pour off excess bacon grease leaving 2 tablespoons. Saute onions, garlic, brussels sprouts and salt until tender, about 5 minutes. Chop bacon slices into smaller pieces. Stir in artichoke hearts, bacon, hot pasta and cheese. Toss together, taste and adjust seasonings.

Family Rating: 1 1/2 thumbs up.

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