Fettuccine with Brussels Sprouts Recipe
Fettuccine with Brussels Sprouts Recipe photo by Taste of Home

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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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

Nutritional Facts

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.


  1. 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.
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 Mar. 30, 2014

"This was a very good side dish."

Reviewed Oct. 3, 2013

"quick and easy, great side dish!"

Reviewed May. 26, 2010

"My children actually said that they liked brussels sprouts after eating this dish! Very good as side dish to Bruschetta Chicken recipe!"

Reviewed Jun. 25, 2009

"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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