Description
This Lemon Zucchini Rigatoni with Parmesan is a fresh, creamy, and flavorful pasta dish made with tender zucchini, garlic, zesty lemon, and freshly grated Parmesan cheese. Ready in just 30 minutes, it’s an easy vegetarian dinner perfect for busy weeknights and family meals.
Ingredients
1 pound (16 oz) rigatoni pasta
2 medium zucchinis, sliced into half-moons
3 cloves garlic, minced
1/4 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
1 lemon, zested and juiced
1/2 teaspoon red pepper flakes (adjust to taste)
1/2 cup reserved pasta water, plus more if needed
1/4 cup fresh parsley, chopped
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
Instructions
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve at least 1/2 cup of pasta water before draining.
2. Sauté the Zucchini: Heat olive oil in a large skillet over medium-high heat. Add sliced zucchini and cook for 5–7 minutes, stirring occasionally, until tender and lightly golden.
3. Add Garlic and Spices: Reduce heat to medium. Stir in minced garlic, red pepper flakes, and black pepper. Cook for 30–60 seconds until fragrant.
4. Combine Pasta and Sauce: Add drained rigatoni to the skillet along with 1/4 cup reserved pasta water. Toss gently to combine.
5. Add Lemon and Parmesan: Remove the skillet from direct heat. Stir in lemon zest, lemon juice, and freshly grated Parmesan cheese. Toss continuously, gradually adding more pasta water until a smooth, silky sauce forms.
6. Season and Garnish: Taste and adjust salt and pepper as needed. Stir in chopped fresh parsley.
7. Serve: Divide among serving bowls and garnish with additional Parmesan, fresh parsley, or lemon zest. Serve immediately.
Notes
Fresh Ingredients: Use fresh zucchini and freshly squeezed lemon juice for the brightest flavor.
Perfect Pasta Texture: Cook rigatoni al dente to prevent it from becoming mushy.
Creamy Sauce Tip: Save extra pasta water to create a smooth sauce without heavy cream.
Parmesan Tip: Add freshly grated Parmesan off the heat to prevent clumping.
Spice Level: Reduce or omit red pepper flakes for a milder dish.
Protein Options: Add grilled chicken, shrimp, or chickpeas for a heartier meal.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheating: Warm gently with a splash of water to restore the sauce’s creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course, Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/6 of recipe (approximately 1½ cups)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 7 mg