Lemon Cream Linguine with Roasted Brussels Sprouts

My ridiculously multi talented friend posted this delicious recipe on her blog and I just had to try it. I'm a big lover of veggies - so are my kids - as long as they are prepared and presented in the best possible way.

I have a soft spot for Brussels Sprouts both because I lived in Brussels for a few years during high school and because they are always given such a bad rap!!

My kids were eating these Brussels Sprouts like they were going out of style - seriously delicious.

Lemon Cream Linguine with Roasted Brussels Sprouts * Some the Wiser

6 thick strips of quality bacon

1 lb Brussels Sprouts, trimmed and halved

1 pound linguine 

1 teaspoon extra virgin olive oil

2 shallots, minced

1 1/2 cups heavy cream

1 1/2 teaspoons grated lemon zest

2 1/2 tablespoons freshly squeezed lemon juice

salt and pepper to taste

Directions

In a large pot of salted, boiling water, cook pasta according to package instructions.  Reserve 1/2 cup pasta water; drain pasta and return to pot. 

Heat oven to 425 degrees Fahrenheit.  Line a large baking sheet with parchment paper.  Place bacon on parchment paper, making sure to space evenly, and bake for 15 minutes or until bacon has reached desired crispness.  Using metal tongs,  carefully remove hot bacon from baking sheet and place on a paper towel to absorb excess oil.  Set aside. 

Reduce oven heat to 400 degrees Fahrenheit.  Using the same baking sheet and parchment paper from the bacon, place halved Brussels Sprouts, cut side down, on the baking sheet.  Toss lightly to coat with bacon grease, then roast for 25 to 35 minutes, or until sprouts are beginning to crisp on the outside but are still tender on the inside.  Stir occasionally in the oven for more even browning.  

Meanwhile, in a medium saucepan, heat olive oil over medium-low heat.  Add minced shallot and saute for 5 minutes.  Add cream and lemon zest and bring to a boil.  Simmer until slightly thickened, about 8 minutes.  Stir in lemon juice and season to taste with salt and pepper.  

Pour cream sauce over the cooked noodles, using tablespoonfuls of reserved pasta water to thin sauce as needed until noodles are well coated.  Toss with bacon and roasted sprouts and serve immediately. 

*As you can see - I did not have linguine on hand - I used casarecca which is what I had on hand instead... pretty much any pasta will do b/c who has ever heard of casarecca?