- 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
- 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.