Rigatoni With Brussels Sprouts, Parmesan, Lemon, and Leek

Ingredients for Rigatoni With Brussels Sprouts, Parmesan, Lemon, and Leek

• 450g brussels sprouts

• 1 large leek, white and pale-green parts only

• 60ml olive oil, divided, plus more for serving

• Kosher salt, freshly ground pepper

• 1 lemon, zest removed with a vegetable peeler, cut into very thin strips

• 4 cloves garlic, finely chopped

• 120ml dry white wine

• 350g rigatoni

• 60g Parmesan, finely grated, plus more for serving

• Lemon wedges (for serving)

Trim brussels sprouts with a paring knife, then snap off several dark outer leaves from each; set aside. Cut sprouts into quarters (or halve if very small). Starting at root end, cut half of leek into 1/2"-thick rings, then chop remaining leek.

Heat 2 tablespoons 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, about 3 minutes. Toss and continue to cook, tossing occasionally, until browned all over and tender, about 3 minutes more. Transfer to a medium bowl.

Set aside a little lemon zest for serving and add remaining zest along with chopped leek, garlic, and 2 tablespoons oil to same skillet. Season with salt and pepper and cook, stirring often, until garlic and leek are golden, about 4 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 240ml pasta cooking liquid.

Add pasta to skillet along with reserved brussels sprout leaves, brussels sprout quarters and leek rings, and 120ml pasta cooking liquid; toss to combine. Bring to a simmer, then gradually add 60g Parmesan, tossing constantly. 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. Season with salt and pepper.

Divide pasta among bowls. Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil. Serve with lemon wedges for squeezing over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.