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Fettuccine with Fennel and Brussels Sprouts
Source: dLife

Spinach fettuccine tossed with fresh sauteed Brussels sprouts and fennel.

Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 339.1
Total Carbs 53.8 g
Dietary Fiber 7.9 g
Sugars 6.0 g
Total Fat 8.6 g
Saturated Fat 2.6 g
Unsaturated Fat 1.7 g
Potassium 0.0 mg
Protein 16.5 g
Sodium 315.8 mg
Dietary Exchanges
1 Fat , 2 1/2 Vegetables , 1 Meat , 3 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Cook fettuccine following package instructions.
  2. Heat a cooking spray coated frying pan over medium heat, saute fennel and onion 3 to 4 minutes.
  3. Mix in Brussels sprouts and water and let boil.
  4. Lower heat, place lid on pan, and simmer 5 to 8 minutes.
  5. Add in lemon juice, salt, and pepper.
  6. Toss fettuccine with fennel mixture and top with cheese and nuts.

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