loveandlemons4.0
Rigatoni with Figs & Brussels Sprouts
A veggie-packed pasta dish for fall & winter. Brussels sprouts, greens, cheese & figs combine to create a sweet & savory entree with a crispy baked topping.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●pot
📝 Preparation Steps
1
Preheat the oven to 400 degrees. Grease a 9 x 13 inch baking pan.
2
Boil your pasta until cooked halfway through (⏱️ 3-4 minutes). Add the Brussels sprouts and cook for another 3 or so minutes until the Brussels sprouts are just starting to become tender. Drain, and reserve some of the pasta water.
Brussels sprouts, roughly chopped1.5 pounds
3
Return the pasta & Brussels sprouts to the empty pot. Stir in the cheese, figs, greens, two tablespoons of olive oil, and a splash of the reserved pasta water. Sprinkle with salt & pepper and taste and adjust seasonings.
Brussels sprouts, roughly chopped1.5 poundsdried figs1 cup
4
Pour pasta into the baking pan, top with the almonds and panko, and bake for ⏱️ 15-20 minutes or until golden brown on top.
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