Rigatoni pasta with nutmeg pumpkin, Brussels cabbage and bacon

Rigatoni pasta with nutmeg pumpkin, brussels sprouts and bacon – A detailed recipe for cooking. The nutritional value of one serving: (total 4) Calories 600, total fat one 9 g., saturated fat g., proteins 23 g., Carbohydrates 88 g., Fiber g., Cholesterol mg., Sodium mg., sugar d. Share with friends: Food Photography: Ryan Dausch Time: 35 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

340 gr brussels sprouts, trim the tips
340 gr rigatoni pasta
3 tbsp. l olive oil
4 slices of bacon, chopped
4 tbsp. (about 450 gr.) peeled butternut squash, chopped cubes
2 cloves of garlic, chopped
6 stalks of green onions, cut into slices
3/4 Art. grated parmesan cheese

Recipes with similar ingredients: Brussels sprouts, pumpkin nutmeg, rigatoni paste, bacon, parmesan cheese, green onions, garlic

Recipe preparation:

Remove and set aside the outer layer of brussels sprouts leaves, slice the rest. Boil a large pot of salted water. Pour rigatoni and cook as directed on the package. AT during the last 2 minutes of cooking add brussels sprouts and torn leaves. Save 1.5 tbsp. cooking water, the rest drain.
Meanwhile, warm up 1 tbsp. l olive oil in large pan over medium heat. Add the bacon and cook, periodically stirring for about 5 minutes. until crisp. Put on a plate, covered with a paper towel. Leave 1 tbsp in the pan. l fat after bacon. Add to the pan 1 tbsp. l olive oil then pumpkin, garlic and 1/2 tsp. salt. Cook until the pumpkin is slightly browned around the edges, about 1 min. Add 1 tbsp. abandoned of cooking water, cover and cook at low boil until soft pumpkin, 4-5 minutes
Add pasta, brussels sprouts, bacon to the pan. green onion, the remaining 1 tbsp. l olive oil and 1/4 tbsp. cooking water. Stir, dilute if necessary water. Season with salt and pepper. Sprinkle each portion of pasta Parmesan. Try combining rigatoni paste with coarse flour grinding and broccoli in a more wholesome version of this dish.