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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:
Read Reviews
(3)
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PREP TIME
15 Min
COOK TIME
10 Min
READY IN
25 Min
SERVINGS
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Servings
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METRIC
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
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DIRECTIONS
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
Reviewed on Aug. 5, 2007 by
Rivka
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Rivka
Aug. 5, 2007
This was excellent - my partner, who doesn't like brussels sprouts, went back for seconds. It can be imporved with the addition of a little chopped pancetta, (or similar) though.
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1 user found this review helpful
This was excellent - my partner, who doesn't like brussels sprouts, went back for seconds. It...
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Reviewed on Nov. 12, 2007 by Katherine
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Katherine
Nov. 12, 2007
This was good. Next time, I would use more garlic and more brussel sprouts than the recipe calls for. Also, I think that using a shorter pasta would make this easier to eat.
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This was good. Next time, I would use more garlic and more brussel sprouts than the recipe...
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Reviewed on Jul. 21, 2007 by
MonaG
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MonaG
Jul. 21, 2007
We wanted a relatively healthy pasta for dinner tonight, so I made this but cut down on the butter and parmesan cheese. (I used about 2T and 1/4 c. respectively). Added some dried red chili flakes, and some roasted red bell pepper -- it was fantastic. The flavor of the walnuts and parmesan cheese and brussel sprouts was excellent, between the sharp cheese, the creamy walnuts and the (slightly) bitter greens! I will definitely make it again, thanks.
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We wanted a relatively healthy pasta for dinner tonight, so I made this but cut down on the...
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