Penne with turkey, bacon & Brussels sprouts
6
Points®
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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