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Lemon Zucchini Rigatoni With Parmesan

Lemon zucchini rigatoni with parmesan is a bright, one-skillet pasta toss where tender zucchini turns golden and the lemon juices cling to rigatoni using reserved pasta water. Finish with nutty parmesan for a light, summer-on-a-plate dinner in under 30 minutes.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Pasta and vegetables
  • 1 lb rigatoni pasta
  • 2 zucchini sliced into half-moons
  • 3 tbsp olive oil
  • 3 garlic minced
  • 1 tbsp lemon zest
  • 3 tbsp lemon juice
  • 0.75 cup grated parmesan cheese
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 1 fresh basil for garnish

Equipment

  • 1 sheet pan

Method
 

Cook the rigatoni
  1. Cook the rigatoni in salted boiling water according to package directions, reserving 1 cup of pasta water before draining. The pasta should be just tender so it can finish in the skillet.
Sauté the zucchini
  1. Heat the olive oil in a large skillet over medium-high heat and sauté the zucchini until golden and tender, about 5–6 minutes. Watch for browned edges and a soft bite.
Add garlic and build the sauce
  1. Add the garlic and cook for 30 seconds, until fragrant. You should smell it quickly without letting it brown.
  2. Add the cooked rigatoni to the skillet along with the lemon zest and lemon juice. Toss to coat so the lemon brightness spreads evenly.
  3. Add reserved pasta water a splash at a time, tossing until a light sauce forms. The mixture should look glossy and cling to the pasta.
Finish and serve
  1. Remove from heat and stir in the parmesan cheese. The sauce should turn creamy and slightly thick when stirred.
  2. Season with salt and pepper, garnish with fresh basil, and serve warm. Finish with bright herb aroma on top.

Notes

Use freshly grated parmesan for the smoothest melt. Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of water. Freezing isn’t recommended because the zucchini texture softens further. For a lighter version, use whole-wheat rigatoni (or half the parmesan) while keeping the same lemon-and-pasta-water emulsification.