Simple, fresh, whole ingredients go a long way in this recipe. Brussels, leeks, garlic, lemon, and Parmesan are all you need to give this dish a wonderful, complex flavor.

Recipe by: Claire Saffitz with Bon Appetit


  • 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)

For full recipe click here.

The featured image is a stock photo by Jenny Shead from Pixabay meant to represent this dish.