Spaghetti with bacon and Brussels sprouts

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: André Martin

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Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

320g wholemeal spaghetti

olive spray oil

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

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Instructions

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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)

Calories 394 cal

Kilojoules 1650 kJ

Protein 23 g

Total fat 12 g

Saturated fat 3 g

Carbohydrates 50 g

Sugar 6 g

Dietary fibre 14 g

Sodium 360 mg

Calcium 70 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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