Fettuccine with Brussels Sprouts |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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To separate the leaves from the brussels sprouts, cut off the stem end to loosen the leaves. Then separate them with your fingers. Ingredients:
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 (4 ounces) shredded parmesan cheese |
3/4 cup walnut halves, toasted |
Directions:
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. Yield: 4 servings.
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