Description
Lemon Zucchini Rigatoni with Parmesan is a fresh, easy pasta dinner made with tender zucchini, garlic, lemon, Parmesan, and herbs. Starchy pasta water creates a light, silky sauce without heavy cream, making this a bright and satisfying weeknight meal.
Ingredients
Scale
- 1 pound 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
- 1/2 cup reserved pasta water
- 1/4 cup fresh parsley, chopped
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Before draining, reserve 1/2 cup pasta water.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add zucchini and sauté for 5–7 minutes, until tender and lightly browned.
- Add garlic and red pepper flakes. Cook for about 1 minute, until fragrant.
- Add the drained rigatoni to the skillet. Stir in the lemon juice, lemon zest, and half of the Parmesan.
- Toss well, adding reserved pasta water a tablespoon at a time until the pasta is coated in a light, silky sauce.
- Season with salt and black pepper. Finish with the remaining Parmesan and fresh parsley. Serve immediately.
Notes
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Don’t overcook the zucchini; lightly browned pieces provide the best texture.
- Reduce the heat before adding Parmesan to help prevent clumping.
- Add pasta water gradually—you may not need the entire 1/2 cup.
- For extra protein, add grilled chicken, shrimp, chickpeas, or white beans.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 425 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 9 mg