- 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
- 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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Fettuccine with Brussels Sprouts
"This was a very good side dish."
"quick and easy, great side dish!"
"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!"