Description
Lemon Zucchini Rigatoni with Parmesan is a vibrant and refreshing pasta dish that marries al dente rigatoni with tender zucchini, zesty lemon, and creamy Parmesan cheese. This quick recipe is perfect for busy weeknights or for impressing guests without breaking a sweat in the kitchen. Each bite bursts with flavor, making it a delightful addition to any meal while keeping your cooking stress-free.
Ingredients
Scale
- 8 oz rigatoni pasta
- 1 medium zucchini, sliced
- 2 large lemons (zest and juice)
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prepare your ingredients: slice zucchini, grate Parmesan, and zest the lemons.
- Cook the rigatoni in salted boiling water until al dente (10-12 minutes). Reserve ½ cup of pasta water before draining.
- In a large skillet over medium heat, add olive oil and sauté minced garlic for 1 minute. Then add zucchini and cook until tender (3-5 minutes).
- Combine drained rigatoni with the zucchini, lemon juice, zest, and reserved pasta water to achieve desired creaminess.
- Stir in grated Parmesan until melted. Season with salt and pepper to taste.
- Serve warm with additional lemon zest or Parmesan for garnish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg