Rigatoni With Brussels Sprouts, Parmesan, Lemon, and Leek
ItalianMediumVegetarianGluten-Free

Rigatoni With Brussels Sprouts, Parmesan, Lemon, and Leek

A delicious italian dish. perfect for vegetarians. and gluten-free friendly.

Total Time

95 min

Serves

4

Rating

0.0 (0)

Ingredients

  • 1 pound brussels sprouts
  • 1 large leek, white and pale-green parts only
  • 4 tablespoons olive oil, divided, plus more for serving
  • Kosher salt, freshly ground pepper
  • 1 lemon, zest removed with a vegetable peeler, cut into very thin strips
  • 4 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 12 ounces rigatoni
  • 2 ounces Parmesan, finely grated, plus more for serving
  • Lemon wedges (for serving)

Instructions

  1. 1

    Trim brussels sprouts with a paring knife, then snap off several dark outer leaves from each; set aside. Cut sprouts into quarters (or halve if very small). Starting at root end, cut half of leek into 1/2"-thick rings, then chop remaining leek.

  2. 2

    Heat 2 Tbsp. oil in a large skillet over medium. Add brussels sprout quarters and leek rings; season with salt and pepper and cook undisturbed until deep golden brown, about 3 minutes. Toss and continue to cook, tossing occasionally, until browned all over and tender, about 3 minutes more. Transfer to a medium bowl.

  3. 3

    Set aside a little lemon zest for serving and add remaining zest along with chopped leek, garlic, and 2 Tbsp. oil to same skillet. Season with salt and pepper and cook, stirring often, until garlic and leek are golden, about 4 minutes. Add wine, bring to a boil, and cook until skillet is almost dry, about 3 minutes.

  4. 4

    Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, 8–10 minutes; drain, reserving 1 cup pasta cooking liquid.

  5. 5

    Add pasta to skillet along with reserved brussels sprout leaves, brussels sprout quarters and leek rings, and 1/2 cup pasta cooking liquid; toss to combine. Bring to a simmer, then gradually add 2 oz. Parmesan, tossing constantly. Cook, shaking skillet to toss pasta and adding more pasta cooking liquid as needed, until pasta is al dente and sauce is thickened and glossy, about 3 minutes. Season with salt and pepper.

  6. 6

    Divide pasta among bowls. Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil. Serve with lemon wedges for squeezing over.

Cooking Timer

01:35:00
Custom Timer (minutes)

Recipe Info

Prep Time:35 min
Cook Time:60 min
Total Time:95 min
Difficulty:Medium
Servings:4