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Fettuccine with Brussels Sprouts

SUBMITTED BY: Taste of Home Test Kitchen

"To separate the leaves from the brussels sprouts, cut off the stem end to loosen the leaves. Then separate them with your fingers."
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 4 star rating.
Read Reviews (3)
PREP TIME  15 Min
COOK TIME  10 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS

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

DIRECTIONS

  1. Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute the brussels sprouts, onion and garlic in butter until tender. Drain fettuccine; add to the skillet and toss to coat. Sprinkle with the Parmesan cheese and walnuts.

FOOTNOTE

  • 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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2007 by Rivka
This was excellent - my partner, who doesn't like brussels sprouts, went back for seconds. It... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2007 by Katherine
This was good. Next time, I would use more garlic and more brussel sprouts than the recipe... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2007 by MonaG
We wanted a relatively healthy pasta for dinner tonight, so I made this but cut down on the... MORE


 
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