Brussels Sprouts & Eggs Bucatini

Twirl up this hearty pasta for lunch or a light dinner. Toasted panko breadcrumbs give the dish major crunch.

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4.0 by 8 people

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  • Makes: 4 servings
  • Start to Finish: 35 mins

Brussels Sprouts & Eggs Bucatini

Directions

  1. Cook pasta according to package directions; drain, reserving 1/2 cup cooking water. Set pasta and water aside, covering to keep warm. Meanwhile, heat 2 tablespoons olive oil in a very large skillet over medium heat. Add panko. Toast the bread crumbs for 5 to 7 minutes or until golden, stirring occasionally; remove from skillet and set aside. Heat remaining olive oil in the skillet over medium-high heat. Add Brussels sprouts and salt. Cook, stirring occasionally, for 4 minutes or until tender and browned. Add capers, 1/3 cup parsley, crushed red pepper, eggs, pasta, and pasta water; stir to combine and heat through. Transfer to a serving dish. Drizzle with additional olive oil and top with toasted bread crumbs and additional parsley, if desired.
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Nutrition Facts (Brussels Sprouts & Eggs Bucatini)

  • Per serving:
  • 556 kcal ,
  • 30 g fat
  • (5 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 18 g monounsaturated fat ),
  • 280 mg chol. ,
  • 736 mg sodium ,
  • 53 g carb. ,
  • 6 g fiber ,
  • 5 g sugar ,
  • 21 g pro.
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