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Shaved Brussels Sprouts & Pasta with Warm Walnut Vinaigrette

by Dawn Blatner, RDN CSSD

Servings: 4 (3 Cups Per Serving)
Nutrition Facts
Serving Size 3 Cups
Amount per serving
Calories 412
% Daily Value*
Total Fat 19g30%
 Saturated Fat 2g10%
 Trans Fat 0g 
Cholesterol 0mg 
Sodium 212mg8%
Total Carbohydrate 53g20%
 Dietary Fiber 8g35%
 Sugars 6g 
Protein 16g 
Vitamin A25%
Vitamin C250%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Think your family doesn't like Brussels sprouts? Think again! Slice 'em extra thin and toss with pasta and walnut vinaigrette for a tasty meal everyone will enjoy.


6 ounces uncooked whole grain linguini noodles
1 ½ pounds Brussels sprouts, thinly sliced/shaved (about 8 cups)
1 tablespoon olive oil
2 cloves garlic, minced

Walnut Vinaigrette
¼ cup walnuts, toasted
4 tablespoons water
2 tablespoons lemon juice
2 tablespoons fresh chives
1 teaspoon maple syrup
1 tablespoon Dijon mustard
Salt/pepper, to taste

½ cup walnuts, toasted
1-2 lemons, juiced
Salt, to taste


  1. Cook pasta according to directions.
  2. In food processor, combine vinaigrette ingredients until smooth.
  3. In skillet, sauté Brussels sprouts in olive oil and garlic for 12-15 minutes, until tender and caramelized. Pour in vinaigrette, toss and take off heat.
  4. Combine cooked and drained pasta with Brussels sprout-vinaigrette mixture.
  5. Top with toasted walnuts, lemon juice and salt.
Rate this article:  Average 3 out of 5

About the author:

Dawn Jackson Blatner RDN CSSD

Dawn Blatner, RDN CSSD

is the author of The Flexitarian Diet. Visit her website at




  • Cook healthy

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