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Fettuccine with Brussels Sprouts Recipe

Fettuccine with Brussels Sprouts Recipe

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. YIELD: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


  • 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.

Nutritional Facts

2 cup: 592 calories, 35g fat (14g saturated fat), 55mg cholesterol, 541mg sodium, 55g carbohydrate (7g sugars, 8g fiber), 22g protein.

Reviews for Fettuccine with Brussels Sprouts

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danilane User ID: 2035574 138680
Reviewed Mar. 30, 2014

"This was a very good side dish."

awedacity User ID: 6851859 57343
Reviewed Oct. 3, 2013

"quick and easy, great side dish!"

downundercanadian User ID: 4302163 144318
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!"

ree507 User ID: 3738536 113249
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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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.