Check out my new blog header too, I was thrilled at how easy it was to create.
- 12 ounces uncooked penne (tube-shaped pasta)
- 3 cups trimmed, halved Brussels sprouts (about 1 pound)
- 1/4 teaspoon salt
- 2 bacon slices
- 1 cup 1% low-fat milk
- 2 tablespoons all-purpose flour
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 tablespoon butter
- 1/4 cup (3 ounces) grated Gouda
- 1 tablespoon chopped hazelnuts, toasted
- 1/4 teaspoon freshly ground black pepper
Preheat oven to 400 degrees. Using two separate sheet pans place bacon strips on one and Brussels sprouts on another. Season sprouts with a drizzling of EVOO, salt and pepper. Roast until crisp, 15-20 minutes. Crumble bacon; set aside.
In the meantime, cook pasta according to package directions. Drain well. Combine pasta and Brussels sprouts; cover mixture, and keep warm.
Combine milk, flour, and broth, stirring well with a whisk. Melt butter in a medium saucepan over medium heat. Gradually add milk mixture, stirring constantly with a whisk until well blended. Cook for 6 minutes or until thickened, stirring constantly. Stir in 1/4 cup cheese, stirring until cheese melts. Pour sauce over pasta mixture, tossing to coat. Top with nuts, bacon, and pepper; serve immediately.
Roasted Apples and Butternut Squash
1 butternut squash, peeled, seeds removed and cut into 1-inch chunks
3 Granny Smith apples, cored and chopped into 1-inch chunks
Kosher salt and freshly ground black pepper
2 Tbsp olive oil
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
Preheat oven to 450 degrees. Place the butternut squash and apples on a large sheet pan and season with salt and pepper, to taste. Sprinkle with brown sugar and cinnamon. Bake for 25-30 minutes or until beginning to caramelize. Serve immediately.
