Rigatoni with Figs & Brussels Sprouts
Prep time
Cook time
Total time
Author: Jeanine Donofrio
Serves: 4
Ingredients
- 8 ounces whole grain rigatoni
- 1.5 pounds Brussels sprouts, roughly chopped
- 4 ounces fontina cheese, chopped in small cubes
- 1 cup dried figs
- Handful arugula or other baby wilt-able greens (spinach would be great)
- 2 tablespoons extra-virgin olive oil
- ¼ cup chopped almonds
- ¼ cup panko bread crumbs
- Pinch red pepper flakes
- Sea salt and fresh black pepper
Instructions
- Preheat the oven to 400 degrees. Grease a 9 x 13 inch baking pan.
- 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.
- 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.
- Pour pasta into the baking pan, top with the almonds and panko, and bake for 15-20 minutes or until golden brown on top.
Recipe by Love and Lemons at https://dailycove.info/rigatoni-figs-brussels-sprouts/%3C/div%3E%3Cdiv
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