Brussels Sprouts, Bacon & Sun-dried Tomato Pasta

• 5 slices Bacon
• 1 pound Brussels Sprouts, Cleaned, Trimmed And Sliced
• 1/2 pounds Whole Wheat Spaghetti Or Linguine
• 13 cups Sun-Dried Tomatoes, Chopped
• 1 can (14 Oz. Size) Artichokes In Water, Drained And Chopped
• Salt And Pepper, to taste
• 1/2 cups Freshly Grated Parmesan Cheese

1. Bring a large pot of water to a boil.
2. Meanwhile, add bacon slices to a large skillet over medium-high heat and cook until crispy.
3. Remove from skillet, set aside and crumble once cooled.
4. In the same skillet with the bacon grease, add sliced Brussels sprouts and saute for 3-5 minutes.
5. At this point, water should be boiling.
6. Salt water and cook pasta until al dente.
7. While pasta cooks, add sun-dried tomatoes to the Brussels sprouts and saute for another 1-2 minutes.
8. Next, add artichokes and saute for a final 2-3 more minutes.
9. Season mixture with salt and pepper to taste.
10. Once pasta is done, drain, reserving a cup of the cooking liquid.
11. Add pasta to the skillet and parmesan cheese.
12. Toss to combine, adding in some of the pasta water as needed to keep it from being too dry.
13. Top pasta with crumbled bacon.

bacon, brussels, whole wheat spaghetti, tomatoes, water, salt, freshly grated parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/brussels-sprouts-bacon-sun-dried-tomato-pasta/ (may not work)