This quick and easy recipe highlights the delightful combination of tender zucchini, zesty lemon, and hearty rigatoni, creating a satisfying meal that's as nutritious as it is delicious.
Ingredients
Scale:
12 ounces rigatoni
2 medium zucchinis, thinly sliced
1 cup cherry tomatoes, halved
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
Zest and juice of 1 large lemon
1/4 cup fresh basil, chopped
1/2 cup grated Parmesan cheese (or nutritional yeast for vegan option)
Instructions
In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1 cup of pasta water, then drain the pasta.
In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced zucchini and halved cherry tomatoes, cooking for 4-5 minutes until the zucchini is tender.
Once the vegetables are ready, add the cooked rigatoni to the skillet. Toss gently to combine.
Pour in the lemon zest and juice, stirring to coat the pasta evenly. If the mixture seems dry, add reserved pasta water gradually until the desired creaminess is achieved.
Stir in the fresh basil, Parmesan cheese, and season with salt and pepper to taste. Let the dish rest for a minute before serving.
