Description
Lemon Zucchini Rigatoni with Chickpeas is a bright, fresh, and easy pasta dish packed with tender zucchini, hearty chickpeas, and zesty lemon, finished with parmesan and herbs for a light yet satisfying meal.
Ingredients
Scale
- 12 oz rigatoni pasta
- 2 medium zucchini, sliced
- 2 tbsp olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 lemon (zest and juice)
- ¼ cup fresh parsley, chopped
- ¼ tsp red pepper flakes (optional)
- Salt, to taste
- Black pepper, to taste
- ½ cup grated Parmesan cheese (or vegetarian alternative)
- 1 cup reserved pasta cooking water
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook until soft and translucent, about 4–5 minutes.
- Add zucchini and cook until tender and lightly golden.
- Stir in garlic and red pepper flakes; cook for 30 seconds until fragrant.
- Add chickpeas, salt, and black pepper. Cook for 2–3 minutes.
- Add cooked pasta to the skillet along with lemon zest, lemon juice, and a splash of reserved pasta water.
- Toss until everything is well coated and glossy, adding more pasta water if needed.
- Remove from heat and stir in chopped parsley.
- Serve topped with grated Parmesan cheese.
Notes
- Don’t overcook the zucchini—it should be tender with a slight bite.
- Pasta water helps create a silky sauce, so don’t skip it.
- Adjust lemon juice to taste for more or less brightness.
- For a vegan version, use plant-based cheese or skip it entirely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 8 g
- Protein: 16 g
- Cholesterol: 10 mg