Rigatoni with Brussels sprouts, parmesan, lemon, and leek

Feel free to substitute broccoli or any other brassica for the Brussels sprouts!

Serves 4

  • 1 pound brussels sprouts, quartered or halved

  • 1 large leek, chopped into ½ inch rings

  • 4 Tbsp. olive oil

  • 1 lemon, zest removed with a vegetable peeler

  • 4 garlic cloves, finely chopped

  • 1/2 cup dry white wine

  • 12 ounces rigatoni

  • 2 ounces grated Parmesan, plus more for serving

  • Lemon wedges for serving

Cut sprouts into quarters or halves, and chop leeks into 1/2 inch rings.

Heat 2 Tbsp. oil in a large skillet over medium. Add Brussels sprout quarters and leek rings; season with salt and pepper and cook undisturbed until deep golden brown. Set aside a little lemon zest for serving and add remaining zest along with garlic, and 2 Tbsp. oil to same skillet. Stir often, until garlic is golden, about 4 more minutes.

Add wine, bring to a boil, and cook until skillet is almost dry, about 3 minutes.

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.

Add pasta to skillet along with Brussels sprout quarters and leek rings, and 1/2 cup pasta cooking liquid; toss to combine.

Bring to a simmer, then gradually add 2 oz. parmesan, tossing constantly. Add more pasta cooking liquid as needed, until pasta is al dente and sauce is thickened and glossy, about 3 minutes.

Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil.

 
FallDavid DiLorenzoBrussels