0 from 0 votes
Artichoke Pasta
Artichoke Pasta made with bacon, brussel sprouts, and Parmigiano Reggiano makes a hearty weeknight or weekend dinner.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 2 entrees
Calories: 985 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- 1/2 lb Spaghetti
- 4 slices thick sliced pepper bacon
- 1/2 onion diced
- 2 cloves garlic finely minced
- 1/2 lb Brussels sprouts
- 6 1/2 oz Jar Marinated Artichoke Hearts
- 1/2 cup grated Parmigiano Reggiano cheese
- salt to taste
Instructions
- 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. {If your bacon didn't give off enough grease, make up the difference in olive oil.}
- 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. If you find the dish is on the dry side, stir in some reserved pasta water or heavy cream.
Cup of Yum
Nutrition Information
Calories
985kcal
(49%)
Carbohydrates
105g
(35%)
Protein
38g
(76%)
Fat
45g
(69%)
Saturated Fat
15g
(75%)
Cholesterol
65mg
(22%)
Sodium
1264mg
(53%)
Potassium
900mg
(26%)
Fiber
10g
(40%)
Sugar
8g
(16%)
Vitamin A
1998IU
(40%)
Vitamin C
119mg
(132%)
Calcium
398mg
(40%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2entrees
Amount Per Serving
Calories 985
% Daily Value*
| Calories | 985kcal | 49% |
| Carbohydrates | 105g | 35% |
| Protein | 38g | 76% |
| Fat | 45g | 69% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 65mg | 22% |
| Sodium | 1264mg | 53% |
| Potassium | 900mg | 19% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 1998IU | 40% |
| Vitamin C | 119mg | 132% |
| Calcium | 398mg | 40% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.