Rigatoni with Figs & Brussels Sprouts
 
Prep time
Cook time
Total time
 
Author:
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
  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.
  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.
  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.
Recipe by Love and Lemons at https://www.loveandlemons.com/rigatoni-figs-brussels-sprouts/