Description
Lemon Zucchini Rigatoni with Parmesan is a bright and delicious pasta dish that celebrates the flavors of summer. This recipe features al dente rigatoni tossed in a zesty lemon sauce, complemented by tender zucchini ribbons and rich Parmesan cheese. Perfect for weeknight dinners or casual gatherings, this easy-to-make meal promises to impress with its fresh taste and vibrant presentation.
Ingredients
Scale
- 8 oz rigatoni pasta
- 2 medium zucchinis, sliced into ribbons
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 1 cup low-sodium vegetable broth
Instructions
- Cook the rigatoni in salted boiling water until al dente (about 10-12 minutes). Drain and set aside.
- In a skillet over medium heat, add olive oil and garlic. Sauté until fragrant (about 1 minute), then add zucchini ribbons. Cook until tender yet crisp (3-4 minutes).
- Pour in vegetable broth and lemon juice; allow to bubble for 2 minutes.
- Add the drained rigatoni to the skillet, mixing well to coat with the sauce. Stir in grated Parmesan cheese.
- Season with salt and pepper to taste; add lemon zest for extra freshness if desired.
- Serve immediately, garnished with additional Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg