Rigatoni with Brussels sprouts, leeks, and lemon

Rigatoni with Brussels sprouts, leeks, and lemon

Soy-Free, Vegetarian

2 Servings, 800 Calories/Serving

25 – 35 Minutes

Brussels sprouts love lemon, particularly the zest, which is full of flavorful essential oils. Here, we combine them with sweet sautéed leeks, fresh thyme, and parsley for a particularly satisfying bowl of pasta, using the pasta water to help create a rich sauce. The crunchy hazelnuts add an additional dimension of flavor and texture.

In your bag

  • 5 ounces rigatoni
  • ½ cup hazelnuts
  • ½ pound leeks
  • Peeled fresh garlic
  • ¾ pound Brussels sprouts
  • Fresh flat-leaf parsley
  • Fresh thyme
  • 1 lemon
  • ½ cup fresh ricotta

Nutrition per serving



Cook the rigatoni

Heat the oven to 350ºF.
Bring a medium sauce pot of generously salted water to a boil. Add the rigatoni and cook until tender, 14 to 16 minutes. Drain, reserving 1 cup pasta cooking water.
While the water heats and the rigatoni cooks, prepare the hazelnuts and vegetables.


Toast the hazelnuts

On a sheet pan, spread the hazelnuts in an even layer. Toast in the oven until lightly toasted and fragrant, 8 to 10 minutes. Transfer to a plate to cool, then coarsely chop.


Prep the vegetables

  • Trim the root ends from the leeks; cut them in half lengthwise, then crosswise into ¼-inch-thick half-moons. Soak the leeks in a medium bowl of cold water, allowing any dirt to settle at the bottom. Skim the leeks from the surface of the water and pat dry.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Trim the root ends from the Brussels sprouts; cut the sprouts into quarters.


Cook the vegetables

In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the leeks, season with salt, and cook, stirring occasionally, until softened and starting to brown, 6 to 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add 1 teaspoon oil and the Brussels sprouts and cook, stirring occasionally, until tender and starting to brown, 6 to 8 minutes.
While the vegetables cook, prepare the remaining ingredients.


Prep the herbs and lemon; finish the pasta

  • Strip the parsley and thyme leaves from the stems; coarsely chop the parsley leaves.
  • Zest and juice the lemon, keeping the zest and juice separate.
Add the pasta cooking water to the vegetables and cook until the liquid thickens, 1 to 2 minutes, then stir in the rigatoni. Remove from the heat and stir in the parsley, thyme, hazelnuts, lemon zest, and 1 tablespoon lemon juice. Season to taste with salt and pepper.



Transfer the rigatoni to individual bowls. Top with the ricotta and serve.

Calories: 800, Protein: 30 g, Fiber: 13g, Total Fat: 37 g, Monounsaturated Fat: 24.5 g, Polyunsaturated Fat: 4 g, Saturated Fat: 6 g, Cholesterol: 20 mg, Sodium: 370mg, Carbohydrates: 98 g, Added Sugar: 0g.
Contains: Milk, Tree Nuts, Wheat