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Lemon Zucchini Rigatoni with Parmesan

A delightful and quick dish that combines fresh zucchini and lemon with rigatoni pasta, perfect for a light lunch or dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta & Vegetables
  • 12 oz Rigatoni pasta You can use any pasta shape you prefer.
  • 1 medium Zucchini Use fresh zucchini for the best flavor and texture.
Sauce & Seasoning
  • 2 tbsp Lemon juice Adjust to taste.
  • 2 tbsp Olive oil
  • 2 cloves Garlic Minced.
  • 1 cup Parmesan cheese Grated, for topping.
  • 1 tsp Salt To taste.
  • 1 tsp Pepper To taste.

Method
 

Cooking the Pasta
  1. Cook the rigatoni according to package instructions until al dente.
Preparing the Zucchini Mixture
  1. In a large pan, heat olive oil over medium heat.
  2. Add minced garlic to the pan and sauté until fragrant, about 1 minute.
  3. Add diced zucchini to the pan and cook until tender, about 5-7 minutes.
  4. Stir in lemon juice, salt, and pepper to taste.
Combining and Serving
  1. Drain the rigatoni and add it to the zucchini mixture in the pan.
  2. Toss everything together to combine and serve topped with grated Parmesan cheese.

Notes

Serve the dish warm, topped with extra Parmesan cheese. Can also add a squeeze of fresh lemon juice for more flavor. Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in a pan over low heat, adding a splash of water or olive oil to keep moist.