Description
A light and refreshing Lemon Zucchini Rigatoni featuring tender sautéed zucchini, a bright lemon sauce, and savory Parmesan cheese. This easy stovetop pasta dish is perfect for a quick weeknight dinner or a simple yet elegant meal.
Ingredients
Scale
Pasta
- 8 oz rigatoni pasta
Vegetables & Aromatics
- 2 medium zucchinis, sliced
- 3 cloves garlic, minced
- 2 tbsp freshly squeezed lemon juice
Cheese & Oils
- 1 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
Seasoning
- Salt and pepper to taste
Instructions
- Cook the rigatoni: Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Reserve 1 cup of pasta water before draining.
- Sauté the vegetables: In a large skillet over medium heat, heat olive oil. Add minced garlic and sauté briefly until fragrant. Then add sliced zucchini and cook until tender and slightly golden, about 5 minutes.
- Combine pasta and sauce: Add drained rigatoni to the skillet with the sautéed zucchini. Pour in freshly squeezed lemon juice and stir well to combine all ingredients evenly.
- Add cheese: Sprinkle grated Parmesan cheese over the pasta and zucchini mixture, tossing gently to incorporate. If the mixture seems too thick or dry, gradually add the reserved pasta water until a creamy consistency is reached.
- Season: Taste the dish and adjust seasoning by adding salt and pepper as needed to enhance the flavors.
- Serve: Plate the pasta generously and top with an additional sprinkle of Parmesan cheese for extra flavor and presentation.
Notes
- Reserve pasta water to help create a creamy sauce without adding extra fats.
- Use freshly grated Parmesan for the best flavor and melting quality.
- Adjust lemon juice to taste if you prefer a more tangy or subtle citrus flavor.
- For a nuttier flavor, consider lightly toasting the zucchini before adding garlic.
- Pair this dish with a crisp white wine or a light salad for a complete meal.
