Creamy Brussels Sprouts Fettuccine
Total Time 30 minutes
Prep Time 5 minutes
Difficulty Level Easy
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
Preheat oven to 450°F. Cook pasta according to package directions.
Meanwhile, combine Brussels sprouts, pancetta, oil, garlic, and rosemary on a large greased rimmed baking sheet; spread in a single layer.
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.
Heat Alfredo sauce according to package directions. Toss together pasta, sauce, and vegetables; sprinkle with cheese.