Description
A bright and refreshing Lemon Zucchini Rigatoni recipe that combines tender pasta with sautéed zucchini, fresh lemon juice and zest, and creamy Parmesan cheese for a simple yet flavorful Italian-inspired dish perfect for a quick weeknight dinner.
Ingredients
Scale
Pasta and Vegetables
- 8 oz rigatoni pasta
- 1 medium zucchini, sliced
Flavorings and Seasonings
- 2 large lemons (zest and juice)
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Slice the zucchini into thin rounds, grate the Parmesan cheese finely, and zest and juice the lemons to have all components ready.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 10-12 minutes. Reserve half a cup of the pasta cooking water and then drain the pasta.
- Sauté Garlic and Zucchini: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, then add the sliced zucchini and cook for 3-5 minutes until tender but still slightly crisp.
- Combine Pasta and Vegetables: Add the drained rigatoni to the skillet with zucchini. Pour in the lemon juice, lemon zest, and reserved pasta water. Stir gently to create a creamy sauce that coats the pasta evenly.
- Add Cheese and Season: Stir in the grated Parmesan cheese until it melts into the sauce. Season with salt and freshly ground black pepper to taste.
- Serve: Plate the pasta warm, garnished with additional lemon zest or more Parmesan cheese as desired for added flavor and presentation.
Notes
- Reserve some pasta water as it helps create a silky sauce that clings to the pasta.
- Use fresh lemons for the best citrus flavor; bottled lemon juice will result in a less vibrant taste.
- You can substitute the zucchini with yellow squash or add herbs like basil for variation.
- For a richer sauce, add a splash of cream or butter along with the Parmesan.
