Zesty rigatoni with Brussels sprouts, hazelnuts, and lemon
Mediterranean, Vegetarian, Soy-Free, Family-Friendly
25 – 40 Minutes
Crunchy hazelnuts, creamy ricotta, and bright lemon zest round out Brussels sprouts in this crowd-pleasing vegetarian pasta supper.
In your bag
- 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
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.
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.