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Photo of Penne with turkey, bacon & Brussels sprouts by WW

Penne with turkey, bacon & Brussels sprouts

8
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
This pasta dish using up left over Brussels sprouts is really delicious

Ingredients

Wholewheat Pasta, dry

200 g, penne

Calorie controlled cooking spray

4 spray(s)

Bacon medallions, raw

8 rasher(s), chopped

Shallots

2 medium, finely diced

Garlic

3 clove(s), chopped

Thyme, Fresh

4 sprig(s), leaves picked and chopped

Quark, fat free, plain

4 tablespoon(s), heaped

Chicken stock cube(s)

½ cube(s), to make 250ml stock

Brussels sprouts, boiled

300 g

Roast turkey, skinless

300 g, roughly chopped

Spinach

100 g, young leaf

Parsley, fresh

10 g, chopped

Instructions

  1. Cook the pasta in a pan of boiling water for 12 minutes until al dente. Drain, reserving a ladleful of cooking water.
  2. Meanwhile, put a large nonstick frying pan over a medium-high heat and mist with cooking spray. Fry the bacon for 5-6 minutes, until crisp and golden.
  3. Add the shallots to the pan and cook for 4-5 minutes, then add the garlic and thyme and cook for 1 minute. Stir in the quark, stock, Brussels sprouts and turkey, then season and simmer until the sauce has thickened slightly.
  4. Toss the pasta with the sauce, loosening with the reserved pasta water if needed. Stir in the spinach and parsley to wilt, then season to taste and serve.

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