Directions:
- Slice Brussels sprouts in a food processor fitted with slicing disk.
- Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
- Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then sauté over medium-high heat until tender and lightly browned, about 4 minutes.
- Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 441.53 Kcal (1849 kJ) | ||
| Calories from fat | 177.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.73g | 30% | |
|---|---|---|---|
| Cholesterol | 68.55mg | 23% | |
| Sodium | 36.49mg | 2% | |
| Potassium | 370.36mg | 8% | |
| Total Carbs | 56.09g | 19% | |
| Sugars | 3.65g | 15% | |
| Dietary Fiber | 5.92g | 24% | |
| Protein | 12.58g | 25% | |
| Vitamin C | 72.3mg | 121% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.9mg | 16% | |
| Calcium | 54.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 271.63 Kcal (1137 kJ) | ||
| Calories from fat | 109.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.13g | 30% | |
|---|---|---|---|
| Cholesterol | 42.17mg | 23% | |
| Sodium | 22.45mg | 2% | |
| Potassium | 227.84mg | 8% | |
| Total Carbs | 34.51g | 19% | |
| Sugars | 2.25g | 15% | |
| Dietary Fiber | 3.64g | 24% | |
| Protein | 7.74g | 25% | |
| Vitamin C | 44.5mg | 121% | |
| Iron | 1.8mg | 16% | |
| Calcium | 33.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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