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To separate the leaves from the brussels sprouts, cut off the stem end to loosen the leaves. Then separate them with your fingers.
This recipe is:
Quick
Nutritional Analysis: 2 cups equals 592 calories, 35 g fat (14 g saturated fat), 55 mg cholesterol, 541 mg sodium, 55 g carbohydrate, 8 g fiber, 22 g protein.
Originally published as Fettuccine with Brussels Sprouts in Weeknight Cooking Made Easy Annual 2005, p196
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on May. 26, 2010 by downundercanadian
My children actually said that they liked brussels sprouts after eating this dish! Very good as side dish to Bruschetta Chicken recipe!
Reviewed on Jun. 25, 2009 by ree507
This was fantastic!! Two things I did differently. I used shells instead of fettuchini. I thought it would be easier to eat as a side dish that way. And, I used pecans instead of walnuts. There was not one crumb left!! I will SO do this again and again!
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