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Fettuccine with Brussels Sprouts

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."

Rate/Review | Read Reviews (7)

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 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

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.

Footnotes

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.