Spaghetti with bacon and Brussels sprouts
(at time of publication)
- 320g wholemeal spaghetti
- olive oil spray
- 6 middle bacon slices (100g), fat-trimmed, chopped
- 2 cloves garlic, crushed
- 300g Brussels sprouts, chopped
- 1 cup salt-reduced chicken stock
- ¼ cup (40g) pine nuts, toasted
- 1 punnet cherry tomatoes, halved
1 Cook spaghetti following packet instructions. Drain and return to saucepan. Set aside.
2 Heat a non-stick frying pan over a medium heat. Spray with oil. Cook bacon for 2 minutes. Add garlic. Cook for 30 seconds. Add Brussels sprouts and stock. Cook for 1-2 minutes, or until sprouts are softened.
3 Add to spaghetti and toss to combine. Spoon into bowls. Top with pine nuts and tomatoes. Serve sprinkled with chopped parsley, if desired.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 3g
Dietary fibre 14g
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