Creamy Brussels Sprouts Fettuccine
Serves: 6
Total Time: 30 minutes
Prep Time: 5 minutes
Difficulty Level: Easy
BY EMEALS
INGREDIENTS
12 oz fettuccine
2 (16-oz) pkg halved Brussels sprouts
1 (4-oz) pkg diced pancetta
1 Tbsp olive oil
3 Tbsp minced garlic
2 Tbsp chopped fresh rosemary
1 cup Alfredo sauce
6 Tbsp freshly shaved Parmesan cheese
INSTRUCTIONS
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Preheat oven to 450°F. Cook pasta according to package directions.
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Meanwhile, combine Brussels sprouts, pancetta, oil, garlic, and rosemary on a large greased rimmed baking sheet; spread in a single layer.
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Bake 5 to 8 minutes or until pancetta fat begins to melt; stir. Bake 15 to 18 minutes longer or until vegetables are roasted and pancetta is crisp.
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Heat Alfredo sauce according to package directions. Toss together pasta, sauce, and vegetables; sprinkle with cheese.
