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Fettuccine with Brussels Sprouts

Total Time

Prep/Total Time: 25 min.


4 servings

To separate the leaves from the brussels sprouts, cut off the stem end to loosen the leaves. Then separate them with your fingers.


  • 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 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.

Nutrition Facts

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

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