Description
A rich and creamy pasta dish combining tender Brussels sprouts, rigatoni, and parmesan with a hint of lemon zest. It’s comforting, quick, and packed with flavor — perfect for a cozy dinner.
Ingredients
Scale
- 12 oz rigatoni pasta
- 2 cups Brussels sprouts, thinly sliced
- 1 cup heavy cream
- 3/4 cup parmesan cheese, freshly grated
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Zest of 1 lemon
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. In a large skillet, heat olive oil over medium heat.
- Sauté minced garlic until fragrant. Add sliced Brussels sprouts and cook for 5 to 7 minutes until tender and slightly golden.
- Cook rigatoni until al dente. Reserve 1/2 cup of the pasta water and drain the rest.
- To the skillet, add heavy cream and stir. Let simmer for 2 minutes, then stir in parmesan and lemon zest.
- Add cooked pasta and a splash of reserved pasta water. Toss until evenly coated and creamy.
- Season with salt and pepper. Add more cheese or zest if desired.
- Serve warm, garnished with extra parmesan.
Notes
- Use freshly grated parmesan for the best melt and flavor.
- Add a pinch of red pepper flakes for a slight kick.
- Thinly slice sprouts for quicker cooking and better texture.
- Reheat leftovers with a splash of milk to revive the creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 3g
- Sodium: 390mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 60mg
Keywords: brussels sprouts pasta, creamy pasta, quick dinner, vegetarian pasta, easy rigatoni recipe