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    You are in: Home / Recipes / Fettuccine W/ Brussels Sprouts and Pine Nuts Recipe
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    Fettuccine W/ Brussels Sprouts and Pine Nuts

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    chiclet's Note:

    I am trying to teach myself to like Brussels Sprouts. To that end, I am collecting recipes from the internet and saving them here in the hopes of finding the one that converts me. This is from Gourmet magazine, Nov. 2007.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Slice Brussels sprouts in a food processor fitted with slicing disk.
    2. 2
      Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
    3. 3
      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.
    4. 4
      Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.

    Ratings & Reviews:

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    Nutritional Facts for Fettuccine W/ Brussels Sprouts and Pine Nuts

    Serving Size: 1 (162 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 402.6
     
    Calories from Fat 178
    44%
    Total Fat 19.7 g
    30%
    Saturated Fat 5.6 g
    28%
    Cholesterol 63.1 mg
    21%
    Sodium 30.8 mg
    1%
    Total Carbohydrate 47.5 g
    15%
    Dietary Fiber 4.3 g
    17%
    Sugars 2.7 g
    11%
    Protein 11.1 g
    22%

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