Ingredients
8 ounces uncooked fettuccine1 pound fresh brussels sprouts, cored and separated into leaves1/2 cup chopped red onion1/3 cup butter, cubed1/2 teaspoon minced garlic1 cup shredded Parmesan cheese3/4 cup walnut halves, toasted
Preparation
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.
