Lemon Zucchini Rigatoni with Parmesan

🍋 Lemon Zucchini Rigatoni with Parmesan
Fresh, light, and ridiculously comforting

🧾 Ingredients (Serves 3–4)

• 400 g rigatoni pasta

• 2 medium zucchinis, sliced into half-moons

• 3 tbsp olive oil

• 3 cloves garlic, finely minced

• Zest of 1 large lemon

• Juice of ½–1 lemon (to taste)

• ¾ cup freshly grated Parmesan cheese (plus extra for serving)

• ½ tsp chili flakes (optional)

• Salt & black pepper, to taste

• ¼ cup reserved pasta water

• Fresh basil or parsley, for garnish

👩‍🍳 Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve ¼ cup pasta water, then drain.

2. Sauté the zucchini
   Heat olive oil in a wide pan over medium heat. Add zucchini and cook 4–5 minutes until lightly golden but still tender.

3. Add garlic & lemon zest
   Stir in garlic and lemon zest. Cook for 30–40 seconds until fragrant (don’t let garlic brown).

4. Build the sauce
   Add cooked pasta to the pan. Pour in reserved pasta water, lemon juice, salt, pepper, and chili flakes. Toss well.

5. Finish with Parmesan
   Remove from heat. Stir in Parmesan until creamy and glossy. Adjust seasoning and lemon if needed.

6. Serve
   Garnish with fresh herbs and extra Parmesan. Serve immediately ✨

❓ Q & A

Q: Can I add protein?
A: Yes! Grilled chicken, shrimp, or crispy chickpeas work beautifully.

Q: Can I make it creamier?
A: Add 2–3 tbsp cream or a knob of butter before adding Parmesan.

Q: Is this dish vegetarian?
A: Yes—just ensure your Parmesan is vegetarian-friendly.

Q: Can I use another pasta shape?
A: Absolutely. Penne, fusilli, or spaghetti all work great.

Q: How do I make it vegan?
A: Swap Parmesan for nutritional yeast or vegan cheese and add extra olive oil.