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Fettuccine with Brussels Sprouts

 Fettuccine with Brussels Sprouts
To separate the leaves from the brussels sprouts, cut off the stem end to loosen the leaves. Then separate them with your fingers.
4 ServingsPrep/Total Time: 25 min.


  • 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.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.