Pasta with Winter Vegetables

2 1/2  Cups Pasta – Gemelli or Penne
1 container Brussels Sprouts
4 ounces Pancetta (or thick-sliced bacon)
½ Cup Breadcrumbs
½ Cup grated Parmesan
1 package Goat cheese

Boil water for pasta. While it's cooking, cook chopped bacon or pancetta in a sauté pan until crispy, and remove. Add sliced Brussels sprouts to the pan and cook until they are caramelized and browned in spots. When the pasta is al dente, drain it (reserve about 2 cups of the cooking water) and add pasta and cooking water to the sauté pan with the vegetables, along with the bacon or pancetta, bread crumbs and grated Parmesan to make a sauce. For the goat cheese, stir in a few spoonfuls for a richer-tasting dish (off the heat so it won’t curdle).

Serves 4. A nice, crisp Chardonnay and some crusty bread finish off this dish. Enjoy!














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