This stuff was so good! We had it last week and it's going to be back on the menu this week! YUM!
Wolverine says, "Now THIS is how you can get me to eat my brussel sprouts!". :) Happy to oblige, sir. :)
And...it's beautiful to boot!
Brussel Sprout Bacon Pasta
1/2 lb spaghetti noodles, cooked
1 lb brussel sprouts, trimmed and thinly sliced
1 14oz can/jar artichokes, drained
6 slices bacon
1/2 c parmesan cheese
Salt and Pepper
What To Do With It:
Cook bacon until crispy. Set bacon aside and crumble. Add the brussel sprouts to the bacon grease that is left in the skillet and saute for 3-5 minutes. Add the artichokes and continue cooking for 2-3 more minutes. Season with salt and pepper. Add cooked pasta to the skillet and top with parmesan cheese. Toss to coat.
*Note: I did not get tapped by the fairy wand when they were passing out pasta tossing skills. When recipes say "toss to coat" that pretty much means me flopping around a huge glob of pasta in the bowl... unsuccessfully trying to get the "goodies" to decide to hang out with the pasta. It's like an 8th grade dance in that bowl.
This pasta does not have a sauce and so there wasn't much to "lubricate" the noodles, maybe our bacon just wasn't very greasy, but the next time we make it, we were talking about making a butter/white wine reduction sauce to go with it. It doesn't need it, trust me, but we were talking about playing around with it and seeing if it could go from great to crazy awesome!