Description
Lemon Zucchini Rigatoni with Parmesan is a vibrant, mouthwatering pasta dish that combines fresh zucchini, zesty lemon, and creamy Parmesan cheese. This easy-to-make recipe bursts with flavor, making it perfect for cozy dinners or unexpected gatherings. With just a handful of simple ingredients, you can create a healthy meal that’s as satisfying as it is delicious.
Ingredients
Scale
- 8 oz rigatoni pasta
- 2 medium zucchinis, sliced
- 2 tbsp freshly squeezed lemon juice
- 1 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 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 before adding sliced zucchini. Cook until tender and slightly golden, about 5 minutes.
- Combine pasta and sauce: Add drained rigatoni to the skillet with sautéed zucchini. Pour in lemon juice and stir well to combine.
- Add cheese: Sprinkle grated Parmesan over the mixture while tossing gently. If too thick, gradually add reserved pasta water until desired creaminess is reached.
- Season: Taste and adjust seasoning with salt and pepper as needed.
- Serve: Plate generously and top with an additional sprinkle of Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg