Whole-Grain Pasta with Brussels Sprouts and Walnut Vinaigrette Recipe

Brussel Pasta

Rebecca Clyde MS, RDN, CD

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 linguine or spaghetti noodles
1½ 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


Before you begin: Wash your hands.

  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 to 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.

Nutrition Information

Serving size: 3 Cups
Serves 4

Calories: 412; Total Fat: 19g; Saturated Fat: 2g; Trans Fat: 0g; Cholesterol: 0mg; Sodium: 212mg; Total Carbohydrate: 53g; Dietary Fiber: 8g; Sugars: 6g; Protein: 16g;  Vitamin A: 25%; Vitamin C: 250%; Calcium: 10%; Iron: 25%.