Rigatoni With Brussels Sprouts, Parmesan, Lemon, And Leek
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
42
Spice
51
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Trim brussels sprouts with a paring knife, then snap off several dark outer leaves from each; set aside
2
Cut sprouts into quarters (or halve if very small)
3
Starting at root end, cut half of leek into 1/2"-thick rings, then chop remaining leek
4
Oil in a large skillet over medium
5
Add brussels sprout quarters and leek rings; season with salt and pepper and cook undisturbed until deep golden brown, about 3 minutes
6
Toss and continue to cook, tossing occasionally, until browned all over and tender, about 3 minutes more
7
Transfer to a medium bowl
8
Set aside a little lemon zest for serving and add remaining zest along with chopped leek, garlic, and 2 Tbsp
9
Oil to same skillet
10
Season with salt and pepper and cook, stirring often, until garlic and leek are golden, about 4 minutes
11
Add wine, bring to a boil, and cook until skillet is almost dry, about 3 minutes
12
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
13
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
14
Bring to a simmer, then gradually add 2 oz
15
Parmesan, tossing constantly
16
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
17
Season with salt and pepper
18
Divide pasta among bowls
19
Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil
20
Serve with lemon wedges for squeezing over
21
Trim brussels sprouts with a paring knife, then snap off several dark outer leaves from each; set aside
22
Cut sprouts into quarters (or halve if very small)
23
Starting at root end, cut half of leek into 1/2"-thick rings, then chop remaining leek
24
Heat 2 Tbsp
25
Oil in a large skillet over medium
26
Add brussels sprout quarters and leek rings; season with salt and pepper and cook undisturbed until deep golden brown, about 3 minutes
27
Toss and continue to cook, tossing occasionally, until browned all over and tender, about 3 minutes more
28
Transfer to a medium bowl
29
Set aside a little lemon zest for serving and add remaining zest along with chopped leek, garlic, and 2 Tbsp
30
Oil to same skillet
31
Season with salt and pepper and cook, stirring often, until garlic and leek are golden, about 4 minutes
32
Add wine, bring to a boil, and cook until skillet is almost dry, about 3 minutes
33
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
34
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
35
Bring to a simmer, then gradually add 2 oz
36
Parmesan, tossing constantly
37
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
38
Season with salt and pepper
39
Divide pasta among bowls
40
Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil
41
Serve with lemon wedges for squeezing over
42
Heat 2 Tbsp