Brown Butter & Brussels Sprouts Fettuccine

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Brown Butter and Brussels Sprouts Fettuccine
  • 4Servings


  • 6 tablespoons butter
  • 1 pound Brussels sprouts, sliced
  • 12 ounces whole-wheat fettuccine, cooked, plus 1 cup reserved cooking liquid
  • 1 cup chopped hazelnuts, toasted


In skillet, cook butter over medium until golden, 3 minutes. Add sprouts; cook until tender, 5 minutes. Stir in pasta, cooking liquid and 1/2 cup each cheese and nuts; season. Top with remaining cheese and nuts.