I recently tried making this Lemon Zucchini Rigatoni with Parmesan Recipe, and I have to say, it instantly became one of my favorite summer pasta dishes. The bright, zesty lemon paired with tender zucchini makes each bite refreshing and satisfying.
I love how quick and simple it is, yet it feels so gourmet. Every time I make it, my family asks for seconds. Honestly, this pasta brings a little sunshine to my table every time.
Ingredients
Here’s everything you need to create this zesty pasta. I’ve added tips to help you get the best results.
- 1 pound rigatoni pasta – choose a quality brand for the best texture.
- 2 medium zucchinis, sliced into half-moons – fresh zucchini works best; avoid frozen.
- 3 cloves garlic, minced – fresh garlic gives the sauce a bright, aromatic flavor.
- 1/4 cup extra virgin olive oil – opt for high-quality for a smooth, fruity taste.
- 1/2 cup grated Parmesan cheese – freshly grated Parmesan melts better and tastes richer.
- 1 lemon, zested and juiced – fresh lemon juice adds a vibrant tang.
- 1/2 teaspoon red pepper flakes – adds a subtle kick; adjust to taste.
- 1/2 cup reserved pasta water – this helps create a silky sauce.
- 1/4 cup fresh parsley, chopped – adds freshness and color.
- 1 teaspoon kosher salt – enhances all the flavors.
- 1/2 teaspoon freshly ground black pepper – for balanced seasoning.
Note: several servings
Variations
If you want to mix things up or cater to dietary needs, here are some ideas:
- Swap rigatoni for gluten-free or whole wheat pasta.
- Use Pecorino Romano for a sharper, saltier cheese flavor.
- Add grilled chicken, shrimp, or chickpeas for extra protein.
- Replace zucchini with yellow squash, peas, or asparagus for a seasonal twist.
- For a dairy-free version, use nutritional yeast or a plant-based Parmesan alternative.
Cooking Time
Here’s how long it takes to make this pasta:
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Equipment You Need
- Large pot – for boiling the rigatoni.
- Large skillet – for sautéing the zucchini and combining the pasta.
- Microplane or zester – to zest the lemon finely.
- Wooden spoon or tongs – to toss the pasta with sauce.
- Measuring cups and spoons – to ensure proper ingredient ratios.
How to Make Lemon Zucchini Rigatoni with Parmesan
Boil the Pasta
Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Remember, slightly undercooked pasta works best because it will finish cooking with the zucchini.
Sauté the Zucchini
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the zucchini half-moons and sauté for 5–7 minutes until tender and lightly browned on the edges.
Add Garlic and Red Pepper
Stir in the minced garlic and red pepper flakes, cooking for about a minute until fragrant. This step creates a flavor base that makes the pasta taste fresh and vibrant.
Combine Pasta and Sauce
Reserve 1/2 cup of pasta water before draining. Add the rigatoni to the skillet with zucchini, then mix in lemon juice, zest, and half of the Parmesan. Toss thoroughly, adding pasta water tablespoon by tablespoon to create a light, creamy sauce.
Season and Garnish
Season with salt and black pepper to taste. Finish by sprinkling the remaining Parmesan and fresh parsley on top. Serve immediately for the best flavor and texture.
Additional Tips for Making this Recipe Better
- I always make sure to sauté zucchini until it has golden brown edges for extra flavor.
- I never skip reserving pasta water—it really helps the sauce cling to the rigatoni.
- I use a microplane for lemon zest; it blends more evenly without any bitter pith.
- Tossing the pasta vigorously makes the sauce creamy without any cream.
- I sometimes add a pinch more red pepper flakes for a subtle heat boost.
How to Serve Lemon Zucchini Rigatoni with Parmesan
Serve this pasta warm in shallow bowls for a visually appealing presentation. Garnish with extra Parmesan and parsley. Pair it with a crisp green salad or crusty bread to soak up the sauce. A drizzle of high-quality olive oil on top before serving adds a professional touch.
Nutritional Information
Here’s a quick glance at the nutrition for one serving:
- Calories: 450 kcal – light enough for a weekday meal.
- Protein: 15 g – mostly from Parmesan and pasta.
- Carbohydrates: 60 g – primarily from the rigatoni.
- Fat: 15 g – from olive oil and cheese.
Make Ahead and Storage
Storage
Store leftovers in an airtight container in the refrigerator. They stay fresh for up to 3 days.
Freezing
This pasta freezes best without the Parmesan. Freeze the pasta and zucchini mixture separately, then add fresh cheese when reheating.
Reheating
Reheat gently in a skillet with a splash of water to bring the sauce back to life. It also works well as a cold pasta salad for a quick lunch.
Why You’ll Love This Recipe
This Lemon Zucchini Rigatoni is a game-changer for busy cooks. Here’s why:
- It’s quick and easy, ready in just 30 minutes.
- Uses simple, budget-friendly ingredients that you likely already have.
- Bright lemon and tender zucchini make it feel fresh and gourmet.
- Easily customizable for protein or vegetable swaps.
- Perfect for summer dinners or casual weeknight meals.