Description
Tender zucchini slices and tangy lemon juice cling to each rigatoni tube, creating a bright, garlicky sauce with a hint of red pepper heat. Fresh Parmesan and parsley add creamy, herbaceous notes to this easy pasta.
Ingredients
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 3 cloves garlic minced
- 2 medium zucchini sliced into half moons
- Zest of 1 lemon
- Juice of 1 lemon
- 1/4 tsp red pepper flakes
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup reserved pasta cooking water
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente, then reserve 1/4 cup of the pasta water and drain.
- Heat olive oil in a large skillet over medium heat, add minced garlic, and sauté until fragrant, about 1 minute.
- Add sliced zucchini and cook until tender and lightly golden, about 5 minutes.
- Stir in lemon zest, lemon juice, and red pepper flakes, cooking for another minute to combine flavors.
- Add drained rigatoni and reserved pasta water to the skillet, tossing to coat the pasta evenly.
- Remove from heat and stir in grated Parmesan and chopped parsley until the cheese melts into a light sauce.
- Season with salt and black pepper to taste, then divide among plates and serve immediately.
Notes
- For a creamier sauce, stir in 2 tablespoons of heavy cream.
- Substitute penne or fusilli if rigatoni is unavailable.
- Garnish with extra lemon zest and Parmesan for a bright finish.
- Best enjoyed fresh, as the zucchini softens over time.