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Fettuccine with Brussels Sprouts Recipe

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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.

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Fettuccine with Brussels Sprouts Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

8 ounces uncooked fettuccine
1 pound fresh brussels sprouts, cored and separated into leaves
1/2 cup chopped red onion
1/3 cup butter, cubed
1/2 teaspoon minced garlic
1 cup (4 ounces) shredded Parmesan cheese
3/4 cup walnut halves, toasted

Directions

Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute brussels sprouts and onion in butter until tender. Add garlic; cook 1 minute longer. Drain fettuccine; add to the skillet and toss to coat. Sprinkle with cheese and walnuts. Yield: 4 servings.

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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Reviews for Fettuccine with Brussels Sprouts (2)

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Fettuccine with Brussels Sprouts

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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!