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Lemon Zucchini Rigatoni with Parmesan Recipe
Ash Tyrrell

Lemon Zucchini Rigatoni with Parmesan Recipe

I made this Lemon Zucchini Rigatoni with Parmesan on a busy weeknight and instantly loved how fresh and satisfying it tasted. The combination of lemon and tender zucchini felt light yet comforting.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound rigatoni pasta – The ridged shape holds the lemony sauce beautifully.
  • 2 medium zucchinis sliced into half-moons – Fresh zucchini gives the best texture; avoid frozen for this recipe.
  • 3 cloves garlic minced – Fresh garlic adds deep flavor and aroma.
  • 1/4 cup extra virgin olive oil – Use good-quality olive oil for richness.
  • 1/2 cup freshly grated Parmesan cheese – Always grate it fresh for smooth melting.
  • 1 lemon zested and juiced – Lemon zest gives brightness, while juice adds tangy flavor.
  • 1/2 teaspoon red pepper flakes – Optional but adds a subtle heat.
  • 1/2 cup reserved pasta water – Essential for creating a silky sauce.
  • 1/4 cup fresh parsley chopped – Adds freshness and color.
  • 1 teaspoon kosher salt – Enhances overall flavor.
  • 1/2 teaspoon freshly ground black pepper – Balances the citrus and cheese.

Method
 

  1. Start by bringing a large pot of salted water to a boil. Add the rigatoni and cook it until al dente according to the package instructions. Before draining,
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced zucchini and cook until tender and lightly golden. Stir in the minced garlic and red pepper flakes, cooking just until fragrant. Be careful not to burn the garlic.
  3. Add the drained pasta directly into the skillet with the zucchini mixture. Sprinkle in the lemon zest, lemon juice, and half of the grated Parmesan. Toss everything together while slowly adding reserved pasta water. Continue mixing until the sauce becomes silky and coats the pasta evenly.
  4. Season with salt and black pepper to taste. Remove from heat and sprinkle the remaining Parmesan and fresh parsley on top. Serve immediately while warm for the best flavor and texture.

Notes

  • I always reserve extra pasta water because it makes the sauce smoother and more cohesive.
  • I prefer using freshly grated Parmesan since it melts better than packaged cheese.
  • I don’t overcook the zucchini; keeping it slightly firm improves texture.
  • Adding lemon zest at the end keeps the flavor bright and fresh.
  • I sometimes drizzle a little extra olive oil before serving for added richness.
  • Letting the pasta rest for one minute before serving helps the flavors blend beautifully.