Brussels Sprouts, Leeks and Bacon Fettuccine in Light Tomato Sauce

Brussels Sprouts, Leeks and Bacon Fettuccine in Light Tomato Sauce

Brussels Sprouts, leeks, and bacon — can you go wrong? We think not! Add some fettuccine and a light tomato sauce to these fall flavors and you’ve got a recipe which is sure to please at less than 250 calories per person.

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Brussels Sprouts, Leeks and Bacon Fettuccine in Light Tomato Sauce

Prep Time 20 minutes

Servings 6 Servings

Calories 247 kcal

Ingredients

• ½ lb. fettuccine
• 3 slices/2 oz. double-smoked bacon chopped
• 1 cup/3 oz. leeks thinly sliced, washed well
• 2 cups/5 oz. thinly sliced Brussels sprouts
• ½ tsp. fresh thyme leaves
• ¼ cup white wine
• 1 28 oz. can whole tomatoes
• 2 Tbsp. chopped parsley

Instructions

1. Bring a large pot of salted water to the boil. Cook the fettuccine according to package directions. Drain and reserve.
2. Heat a large saucepan over medium heat.
3. Add the bacon and cook, stirring from time to time, about 5 minutes or until the bacon is golden and crisp.
4. Carefully pour off excess fat, leaving a thin coating along the bottom of the pan.
5. Add the leeks, Brussels sprouts and thyme, and continue to cook until softened and beginning to brown, about 5 minutes.
6. Deglaze the pan with the white wine, stirring up any brown bits along the bottom of the pan.
7. Stir in the tomatoes, breaking them up with a whisk or clean kitchen scissors.
8. Simmer sauce until it has thickened and the flavors have come together, about 15 minutes.
9. Taste and adjust seasoning with salt and pepper if desired.
10. Toss with fettuccine
11. Divide between bowls and sprinkle with parsley.