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