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Bacon and Roasted Brussels Sprout Pasta

We usually eat pasta as a last minute meal when time is short because it cooks so quickly. While this isn't the fastest of pasta recipes I've ever made, it's just too good not to share!

It's inevitable that when I open a package of bacon, I need to plan a few bacon-filled meals in a row. There are only two of us in our house, which means one package of bacon goes a loooong way!

This recipe is for two servings, but please do double or triple the recipe (and use up your bacon more quickly).

Bacon and Roasted Brussels Sprout Pasta


2 oz. angel hair or your favorite pasta

2 slices thick cut bacon, diced

6-8 Brussels sprouts, halved

1/2 red, yellow, or orange bell pepper, sliced

1/4 small onion, sliced

1/8 tsp. salt

1 clove garlic, minced

1 zucchini, cut into ribbons

2 Tbsp. half and half

2 Tbps. parmesan cheese

sliced green onion or chives (optional)


Cook pasta according to directions. Drain and reserve one-fourth cup cooking water.

While pasta cooks, in a large skillet, heat bacon over medium heat until about halfway through, about 3-4. Push bacon bits to one-half of the pan and add Brussels sprouts, cut side down. Cook until sprouts are beginning to brown, about 2-4 minutes. Push sprouts to side of pan with bacon.

Add peppers, onions, garlic, and salt to the empty side of the pan and heat until peppers and onions are soft, about 5 minutes. Keep stirring bacon and sprouts to avoid burning while the peppers and onions cook.

Stir zucchini ribbons into all veggies and bacon until well mixed. Cook until zucchini is limp, about 1-2 minutes.

Mix in half and half, parmesan cheese, and reserved one-fourth cup pasta water. Taste and add another pinch of salt, if needed. Stir in pasta.

Remove from heat and top with green onions, if using, additional parmesan cheese, or red pepper flakes. Enjoy!

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