Name: Rigatoni with Brussels Sprouts, Parmesan, Lemon, and Leek
Cook time: 1 hours
Total time: 1 hours
Yield: 4 Servings
Ingredients: 1 pound brussels sprouts; 1 large leek, white and pale-green parts only; 4 tablespoons 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 garlic cloves, finely chopped; ½ cup dry white wine; 12 ounces rigatoni; 2 ounces Parmesan, finely grated, plus more for serving; Lemon wedges (for serving)

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Alex Lau

If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.

Recipe notes