A bright and flavorful pasta dish featuring tender zucchini, zesty lemon, and rigatoni, perfect for a quick weeknight meal.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
1 pound rigatoni pasta
2 medium zucchini, trimmed and diced
3 tablespoons olive oil
3 cloves garlic, minced
1/2 cup dry white wine or vegetable broth
1/2 cup heavy cream (optional, for richness)
Zest of 2 lemons
Juice of 1 large lemon
1/2 cup grated Parmesan cheese, plus more for serving
1/4 cup fresh basil leaves, chopped
Salt and black pepper to taste
Instructions
Cook the rigatoni according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced zucchini and cook for 5 to 7 minutes until softened and lightly browned.
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Do not let the garlic burn.
Pour in the white wine or broth and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
Reduce the heat to low. Stir in the lemon zest, lemon juice, and heavy cream, if using. Mix well.
Add the drained rigatoni to the skillet. Toss to coat everything in the sauce.
Stir in the Parmesan cheese and a splash of the reserved pasta water until the sauce coats the pasta nicely. Add more pasta water if the sauce seems too thick.
Season with salt and pepper to your taste.
Stir in the fresh basil just before serving. Serve immediately with extra Parmesan cheese.
Notes
For a richer sauce without cream, use 1/4 cup of reserved pasta water mixed with 2 tablespoons of butter at the end.
If you prefer softer zucchini, cover the skillet while cooking them in step 2.
Add cooked shrimp or grilled chicken for a non-vegetarian option.