Lemon Zucchini Rigatoni with Parmesan
Lemon Zucchini Rigatoni with Parmesan is a fresh, light, and comforting pasta dish that highlights simple ingredients and bold, clean flavors. Perfect for warm days or when you want a meal that feels indulgent but not heavy, this recipe combines tender pasta, sautéed zucchini, and vibrant lemon with savory Parmesan cheese. It comes together quickly, making it an excellent choice for busy weeknights or an easy yet elegant lunch.
The beauty of this dish lies in its balance. The zucchini adds a mild sweetness and soft texture, while lemon juice and zest bring a bright, refreshing acidity that lifts the entire plate. Olive oil and garlic create a fragrant base, and a touch of chili flakes adds gentle heat without overpowering the delicate flavors.
Ingredients
200 g rigatoni or penne pasta
2 medium zucchini, sliced into half-moons
2 tablespoons olive oil
2 garlic cloves, minced
Juice and zest of 1 lemon
¼ teaspoon chili flakes (adjust to taste)
Salt and freshly ground black pepper, to taste
Freshly grated Parmesan cheese, for serving
Fresh basil or parsley, optional garnish
Instructions
Bring a large pot of salted water to a rolling boil. Add the rigatoni or penne and cook according to package instructions until al dente. Reserve about ½ cup of the pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant. Be careful not to let it brown, as burnt garlic can turn bitter.
Add the sliced zucchini to the skillet and season lightly with salt and black pepper. Cook for 4–6 minutes, stirring occasionally, until the zucchini is tender and lightly golden but still holds its shape. Sprinkle in the chili flakes and stir to combine.
Lower the heat and add the lemon zest and lemon juice to the skillet. Stir gently to coat the zucchini, allowing the citrus to warm through without cooking too aggressively. Add the cooked pasta directly to the skillet, tossing everything together until evenly mixed.
If the pasta seems dry, add a splash of the reserved pasta water, a little at a time, until a silky, light sauce forms. Taste and adjust seasoning as needed.
To Serve
Remove from heat and generously sprinkle with freshly grated Parmesan cheese. Toss once more so the cheese melts slightly into the pasta. Finish with fresh basil or parsley if desired and an extra pinch of chili flakes for heat.
This Lemon Zucchini Rigatoni with Parmesan is best served immediately, paired with a crisp green salad or warm crusty bread. Simple, vibrant, and deeply satisfying, it’s a pasta dish you’ll want to make again and again. 🍋✨