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Bucatini with Brussels Sprouts and Walnuts Recipe

Bucatini with Brussels Sprouts and Walnuts Recipe

4 servings



12 ounces Brussels sprouts, cooked crisp-tender, halved

2 teaspoons minced garlic

8 ounces bucatini or spaghetti, cooked, warm

2 cups seeded, chopped Italian plum tomatoes

2/3 cup minced parsley

1/4 cup each: toasted unseasoned dry bread crumbs, chopped walnuts

2-4 tablespoons grated fat-free Parmesan cheese

Salt and pepper, to taste


Saute brussels sprouts and garlic lightly greased skillet until hot, 3 to 4 minutes. Toss with remaining ingredients, except salt and pepper. Season to taste with salt and pepper.

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