Rigatoni with Brussels sprouts, leeks, and lemon
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.
- 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
Cook the rigatoni
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
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
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.
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