Too hot to turn on the oven? This lemon zucchini rigatoni is for you.
It is bright, fresh, and perfect for a warm summer evening. You can have this beautiful meal on the table fast. It is a wonderful way to enjoy your garden-fresh zucchini tonight.
Why You’ll Love This Recipe
This recipe is a winner because it is so incredibly fast. You will love how it feels light yet totally satisfying. It is perfect for busy weeknights when time is short.
The citrus notes make every bite feel like a sunny day. It is a great way to get kids to eat veggies. Your whole family will enjoy the fun rigatoni shapes and creamy parmesan finish.
Simple Cooking Steps
Making this dish is very straightforward and stress-free. You simply boil your pasta and sauté the zucchini. Everything comes together in one large skillet for easy cleanup. It is simple and foolproof even for beginner cooks.
Ingredients You’ll Need
These simple ingredients are likely already in your kitchen pantry.
- 1 lb rigatoni pasta
- 2 medium zucchinis, sliced into half-moons
- 3 cloves garlic, minced
- 2 lemons, zested and juiced
- 1/2 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup fresh parsley, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Step-by-Step Directions
- Bring a large pot of salted water to a boil.
- Cook the rigatoni until al dente according to the package.
- Reserve 1 cup of pasta water before you drain it.
- Heat the olive oil in a large skillet over medium-high heat.
- Sauté the zucchini slices for 5 to 7 minutes until golden.
- Stir in the garlic and red pepper flakes for 60 seconds.
- Add the cooked rigatoni and lemon juice to the skillet.
- Pour in half of the reserved pasta water and toss well.
- Remove from heat and stir in zest, cheese, and parsley.
- Season with salt and pepper and serve immediately.
Best Ways to Enjoy It
Serve this warm in large, shallow bowls for a cozy feel. Add an extra sprinkle of cheese on top for the kids. Pair it with a simple side salad or crusty bread. Light a candle and enjoy a peaceful meal together.
How to Store Leftovers
Keep any leftovers in an airtight container in the fridge. It stays fresh for up to three days. To reheat, add a small splash of water first. Warm it gently in a skillet over medium heat. This helps keep the zucchini from getting too mushy.
Tips for Best Results
- Don’t skip reserving the pasta water for the sauce.
- Avoid overcooking the zucchini so it stays tender-crisp.
- Use fresh lemons instead of bottled juice for brightness.
- Grate your own cheese for a much smoother melt.
- Stir vigorously when adding cheese to create a silky texture.
- Double the batch for easy weekday lunches.
- Add a handful of fresh summer berries on the side.
Ways to Switch It Up
- Swap rigatoni for gluten-free pasta if you prefer.
- Add grilled chicken or shrimp for extra protein.
- Use nutritional yeast for a dairy-free version.
- In summer, swap zucchini for fresh yellow squash.
Common Questions
Can I make this ahead of time?
This dish is best served fresh from the skillet. However, you can slice the zucchini earlier in the day. This makes the final cooking process even faster.
What if I don’t have rigatoni?
Any short pasta shape will work perfectly here. Penne, fusilli, or farfalle are all great choices. Just cook them until they are al dente.
I hope this bright pasta brings a smile to your face. It is the perfect way to celebrate fresh summer ingredients. Happy cooking!
— Lidia
Zesty Lemon Zucchini Rigatoni with Parmesan Delight
Ingredients
- 1 lb rigatoni pasta
- 2 medium zucchinis , sliced into half-moons
- 3 cloves garlic , minced
- 2 lemons , zested and juiced
- 1/2 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup fresh parsley, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the zucchini slices to the skillet and sauté for 5 to 7 minutes until they are tender and golden brown.
- Stir in the minced garlic and red pepper flakes, and cook for 60 seconds until fragrant.
- Add the cooked rigatoni to the skillet along with the lemon juice and half of the reserved pasta water.
- Toss the mixture over medium heat for 2 minutes to allow the sauce to emulsify.
- Remove the skillet from the heat and stir in the lemon zest, grated Parmesan cheese, and chopped parsley.
- Season with salt and black pepper to taste, adding more pasta water if necessary to achieve a silky consistency, and serve immediately.
