Zesty rigatoni with Brussels sprouts, hazelnuts, and lemon

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Zesty rigatoni with Brussels sprouts, hazelnuts, and lemon

Soy-Free, Vegetarian, Mediterranean, Family-Friendly

2 Servings, 790 Calories/Serving

25 – 40 Minutes

Crunchy hazelnuts, creamy ricotta, and bright lemon zest round out Brussels sprouts in this crowd-pleasing vegetarian pasta supper.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 5 ounces rigatoni
  • 1 or 2 leeks (about ½ pound total)
  • 1 or 2 cloves peeled fresh garlic
  • 10 ounces Brussels sprouts
  • ½ cup roasted hazelnuts
  • 1 lemon
  • 4 sprigs fresh thyme
  • 3 or 4 sprigs fresh flat-leaf parsley or other leafy herb such as basil
  • ½ cup fresh ricotta

Chef's Tip

When zesting citrus, try to remove only the outermost colored portion of the rind, or zest, and as little of the white pith beneath as possible. The zest holds all the fragrant essential oils, while the pith tastes bitter.

Nutrition per serving

Calories: 790, Protein: 30g (60% DV), Fiber: 15g (60% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 23g, Polyunsaturated Fat: 4g, Saturated Fat: 6g (30% DV), Cholesterol: 20mg (7% DV), Sodium: 125mg (5% DV), Carbohydrates: 96g (32% DV), Total Sugars: 13g, Added Sugar: 0g (0% DV).
Contains: Milk, Tree Nuts, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rigatoni

Bring a medium sauce pot of generously salted water to a boil. Add the rigatoni and cook until just tender, 10 to 12 minutes. Drain, reserving 1 cup [1½ cups] pasta cooking water.
While the water heats and the rigatoni cooks, prepare the vegetables.


Prep the vegetables

  • Trim the root ends from the leeks; cut the leeks in half lengthwise, then crosswise into ¼-inch-thick half-moons, enough to measure 1½ cups [3 cups]. Soak the half-moons in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the 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 [2 tsp].
  • Trim the stem ends from the Brussels sprouts; cut the sprouts into quarters.


Cook the vegetables

In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the leeks, season with salt and pepper, 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 [2 tsp] 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 remaining ingredients; finish the pasta

  • Using the bottom of a bowl or cup, lightly crush the hazelnuts.
  • Zest and juice the lemon, keeping the zest and juice separate.
  • Strip enough thyme leaves from the stems to measure ½ teaspoon [1 tsp]. Save any remaining thyme for another use.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
When the Brussels sprouts are tender, add the reserved pasta cooking water to the pan, increase the heat to medium-high, and cook until the liquid thickens slightly, 1 to 2 minutes. Stir in the rigatoni and remove from the heat. Stir in the hazelnuts, thyme, parsley, lemon zest, and 1 tablespoon [2 TBL] lemon juice. Season to taste with salt and pepper.



Transfer the rigatoni to individual bowls, add a dollop of ricotta, and serve.

Kids Can!

  • Time the rigatoni.
  • Soak the leeks.
  • Crush the hazelnuts.
  • Juice the lemon.
  • Strip the thyme and parsley leaves.

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