Rigatoni with Brown Butter, Parmigiano & Brussels Sprouts

Rigatoni with Brown Butter, Parmigiano & Brussels Sprouts

Dinner is a cinch with this simple and healthy rigatoni recipe. Just sauté Brussels sprouts in brown butter and season with salt and freshly ground fresh pepper. Then, mix in rigatoni pasta cooked al dente with a ½ cup of reserved pasta water. Grate your favorite cheese on top - ours might be Parmigiano Reggiano - for a finishing touch and voilà—your vegetarian pasta dinner is served.

Looking for other simple pasta recipes? Barilla's Passion for Pasta has you covered. Whether you're looking for rigatoni recipes or other vegetable packed pastas, you're sure to find what you're looking for, all from the convenience of your kitchen where that brown butter sauce is starting to smell delicious!

Rigatoni Recipe with Brown Butter Pasta Sauce, Parmigiano Reggiano and Brussels Sprouts

Serves 8

1 box Barilla® Rigatoni
4 tablespoons butter
3 cups shaved or leaves Brussel sprouts
3/4 cup vegetable broth
Salt and black pepper to taste
½ cup Parmigiano-Reggiano cheeese, grated

1. Bring a large pot of water to boil. Cook pasta according to package directions.
2. In a skillet, cook butter until slightly brown.
3. Add Brussel sprouts, sauté 3 minutes,
4. Add vegetable broth, cook another 3 minutes
5. Stir in cooked pasta.
6. Top with cheese before serving.

Recipe and Photo Credit: Chef Lorenzo Boni
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