Too hot to turn on the oven? This lemon zucchini pasta is for you.
It is 6pm and you need dinner fast. You want something fresh but also very filling. This bright rigatoni dish delivers exactly what your family needs right now. It is light enough for a warm evening but satisfying enough for hungry kids.
Why This Recipe Is a Winner
This meal comes together in just 30 minutes total. It uses simple garden-fresh zucchini that tastes like pure summer. The lemon adds a sunny brightness that wakes up your palate. You will love how the light sauce coats every piece of pasta.
It is incredibly budget-friendly since it uses pantry staples. You likely have the oil, garlic, and pasta already. It is a kid-approved way to serve more vegetables at dinner. Your family will enjoy the mild flavors and fun rigatoni shapes.
Easy Cooking Steps
You will start by boiling your pasta until it is perfectly tender. While that bubbles away, you sauté the zucchini until golden. The magic happens when you toss everything together in one pan. The cheese melts into the warm pasta water to create a silky sauce.
Don’t worry if you aren’t a pro in the kitchen. This recipe is very beginner-friendly and hard to mess up. Just remember to save some of that cloudy pasta water before draining. That water is the secret to a perfect restaurant-style finish at home.
Ingredients You’ll Need
This recipe relies on fresh seasonal produce and basic kitchen essentials from your cupboard.
- 1 pound rigatoni pasta
- 2 medium zucchinis, sliced into half-moons
- 3 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 1/2 teaspoon red pepper flakes
- 1/2 cup reserved pasta water
- 1/4 cup fresh parsley, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Step-by-Step
- Bring a large pot of salted water to a boil and cook rigatoni according to package directions until al dente.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat.
- Add zucchini half-moons to the skillet and sauté for 5 to 7 minutes until tender and slightly browned.
- Stir in minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
- Reserve 1/2 cup of the starchy pasta water before draining the cooked rigatoni.
- Transfer the drained pasta to the skillet with the zucchini mixture.
- Add lemon juice, lemon zest, and half of the Parmesan cheese to the pan.
- Toss vigorously, adding reserved pasta water 1 tablespoon at a time until a light sauce coats the pasta.
- Season with salt and black pepper to taste.
- Garnish with remaining Parmesan cheese and chopped fresh parsley before serving.
Best Ways to Enjoy It
Serve this pasta in big, warm bowls. A little extra cheese on top makes it feel special. You can pair it with a crisp green salad for more crunch. Some crusty bread is perfect for soaking up the zesty lemon sauce. Set the table and enjoy a refreshing summer meal together.
Keep It Fresh
Leftovers stay fresh in the fridge for three days. Store them in an airtight container once they cool down. When you reheat it, add a tiny splash of water. This helps the parmesan sauce become creamy again. You can use a microwave or a small pan on the stove for the best results.
Tips for Best Results
- Don’t skip the pasta water because it creates the creamy sauce.
- Use a microplane for the lemon zest to get the best flavor.
- Avoid crowding the zucchini in the pan so they brown properly.
- Use high-quality olive oil to add a rich, buttery finish.
- For a busy weeknight, chop the zucchini in the morning to save time.
- Add a squeeze of fresh lemon right before eating for extra zing.
- Grate your own Parmesan cheese for a much smoother melt.
Make It Your Own
- Add grilled chicken or shrimp for a boost of protein.
- Use gluten-free rigatoni to make this dish inclusive for everyone.
- Swap zucchini for yellow squash for a colorful late-summer variation.
- Add extra red pepper flakes if you love a spicy kick.
Quick Answers
Can I use other pasta shapes?
Yes, penne or fusilli work very well for this recipe. Any shape with ridges will hold the lemon sauce beautifully. Just follow the package directions for cooking times.
What if I do not have fresh lemons?
Bottled lemon juice can work in a pinch for the acidity. However, you will miss the bright flavor from the fresh zest. Try to use fresh lemons whenever possible for the best lemon zucchini pasta experience.
How do I know when the zucchini is done?
Look for a golden-brown color on the flat sides of the zucchini. It should be tender when pierced with a fork but not mushy. This usually takes about five to seven minutes over medium-high heat.
I hope this bright and fresh recipe becomes a new favorite for your family. It is the perfect way to enjoy the best of summer produce. Happy cooking!
— Lidia
Zesty Lemon Zucchini Rigatoni with Parmesan
Ingredients
- 1 pound rigatoni pasta
- 2 medium zucchinis , sliced into half-moons
- 3 cloves garlic , minced
- 1/4 cup extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1 lemon , zested and juiced
- 1/2 teaspoon red pepper flakes
- 1/2 cup reserved pasta water
- 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 rigatoni according to package directions until al dente.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat.
- Add zucchini half-moons to the skillet and sauté for 5 to 7 minutes until tender and slightly browned.
- Stir in minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
- Reserve 1/2 cup of the starchy pasta water before draining the cooked rigatoni.
- Transfer the drained pasta to the skillet with the zucchini mixture.
- Add lemon juice, lemon zest, and half of the Parmesan cheese to the pan.
- Toss vigorously, adding reserved pasta water 1 tablespoon at a time until a light sauce coats the pasta.
- Season with salt and black pepper to taste.
- Garnish with remaining Parmesan cheese and chopped fresh parsley before serving.
