Fettuccine with Brussels Sprouts

8 ounces uncooked fettuccine
1 pound fresh brussels sprouts, cored and separated into leaves
1/2 cup chopped red onion
1/2 teaspoon minced garlic
1/3 cup butter, cubed
1 cup (4 ounces) shredded Parmesan cheese
3/4 cup walnut halves, toasted

Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute the brussels sprouts, onion and garlic in butter until tender.

Drain fettuccine; add to the skillet and toss to coat. Sprinkle with the Parmesan cheese and walnuts. Makes 4 servings.