Directions:
- Slice Brussels sprouts in a food processor fitted with slicing disk.
- Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
- 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.
- Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1769.12 Kcal (7407 kJ) | ||
| Calories from fat | 756.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 84.04g | 129% | |
|---|---|---|---|
| Cholesterol | 86.36mg | 29% | |
| Sodium | 698.85mg | 29% | |
| Potassium | 2021.32mg | 43% | |
| Total Carbs | 205.08g | 68% | |
| Sugars | 14.99g | 60% | |
| Dietary Fiber | 21.42g | 86% | |
| Protein | 56.91g | 114% | |
| Vitamin C | 289.4mg | 482% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 12.1mg | 67% | |
| Calcium | 641.8mg | 64% | |
| Amount Per 100 g | |||
| Calories | 257.36 Kcal (1078 kJ) | ||
| Calories from fat | 110.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.23g | 129% | |
|---|---|---|---|
| Cholesterol | 12.56mg | 29% | |
| Sodium | 101.66mg | 29% | |
| Potassium | 294.05mg | 43% | |
| Total Carbs | 29.83g | 68% | |
| Sugars | 2.18g | 60% | |
| Dietary Fiber | 3.12g | 86% | |
| Protein | 8.28g | 114% | |
| Vitamin C | 42.1mg | 482% | |
| Iron | 1.8mg | 67% | |
| Calcium | 93.4mg | 64% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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