Ingredients
Scale
- 8 oz. Rigatoni pasta
- 2 medium Zucchini, sliced
- 3 tbsp Lemon juice
- 2 cloves Garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tbsp Olive oil
- Salt, to taste
- Pepper, to taste
- Fresh basil or parsley, for garnish (optional)
Instructions
- Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat, then add minced garlic and sauté for about 1 minute.
- Add sliced zucchini to the skillet and cook until tender, about 5-7 minutes.
- Stir in the cooked rigatoni, lemon juice, salt, and pepper.
- Remove from heat, and add grated Parmesan cheese, stirring until well combined.
- Serve warm, garnished with fresh basil or parsley if desired.
Notes
For a creamier sauce, add a splash of heavy cream or a dollop of cream cheese when stirring in the Parmesan. Customize the recipe by using different pasta types or adding other vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 20mg