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In Italy, this deliciously simple sauce, made with just butter and the pasta cooking water, is known as "fettucine al burro." Our version adds Brussels sprouts, thyme and lemon zest for nutrition and flavor.

Source: Midwest Living

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Recipe Summary

hands-on:
15 mins
total:
30 mins
Servings:
6
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, cook fettuccine in boiling, well-salted water according to package directions until al dente. Drain pasta, reserving 1½ cups pasta water for sauce.

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  • In a very large skillet, melt 2 tablespoons butter over medium heat. Add Brussels sprouts; cook for 8 to 10 minutes, stirring occasionally, until browned and tender. Remove sprouts from skillet.

  • Add remaining butter to skillet. Stir in 1 cup reserved pasta water, lemon zest and thyme. Bring just to boiling.

  • Add cooked pasta, Brussels sprouts and Parmesan to skillet. Toss with tongs until thoroughly coated, adding additional pasta water as needed to loosen the sauce. Season with pepper and serve garnished with extra grated Parmesan, if desired.

Nutrition Facts

383 calories; fat 18g; cholesterol 46mg; saturated fat 11g; carbohydrates 47g; mono fat 4g; poly fat 1g; trans fatty acid 1g; insoluble fiber 4g; sugars 3g; protein 11g; vitamin a 880.2IU; vitamin c 38.6mg; thiamin 0.6mg; riboflavin 0.3mg; niacin equivalents 3.3mg; vitamin b6 0.1mg; folate 148mcg; vitamin b12 0.1mcg; sodium 253mg; potassium 191mg; calcium 82mg; iron 2.5mg.
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