Lemon Zucchini Rigatoni with Pine Nuts & Parmesan

Lemon Zucchini Rigatoni with Pine Nuts & Parmesan

Description

This bright and comforting pasta features tender rigatoni tossed with sautéed zucchini, leeks, garlic, and fresh herbs, finished with lemon zest, olive oil, toasted pine nuts, and a generous snowfall of Parmesan. It’s light but satisfying—perfect for a weeknight dinner that still feels a little fancy.

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Ingredients (serves 2–3)

• 250 g (9 oz) rigatoni or other short pasta

• 2 medium zucchini, sliced into rounds

• 1 large leek (or ½ onion), thinly sliced

• 2 cloves garlic, minced

• 3 tbsp olive oil

• Zest of 1 lemon + 1–2 tbsp lemon juice

• ¼ cup pine nuts, toasted

• ½ cup freshly grated Parmesan (plus more for serving)

• 2 tbsp chopped fresh parsley (or basil)

• Salt & black pepper, to taste

• Optional: red pepper flakes, butter splash, pasta water

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Instructions

1. Cook the pasta
   Bring well-salted water to a boil and cook rigatoni until al dente. Reserve ½ cup pasta water, then drain.

2. Toast the pine nuts
   In a dry skillet over medium heat, toast pine nuts until golden. Remove and set aside.

3. Sauté the vegetables
   Heat olive oil in a large pan. Add leeks and cook until soft and translucent (3–4 minutes).
   Add garlic and cook 30 seconds until fragrant.

4. Cook the zucchini
   Add zucchini slices, season with salt and pepper, and sauté until tender with light golden edges (5–7 minutes).

5. Bring it together
   Add cooked pasta to the pan. Toss with lemon zest, lemon juice, parsley, Parmesan, and a splash of reserved pasta water to create a silky sauce.

6. Finish & serve
   Stir in toasted pine nuts. Taste and adjust seasoning. Serve hot with extra Parmesan and black pepper.

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Q & A

Q: Can I make this vegan?
A: Yes! Skip the Parmesan or replace it with nutritional yeast or a vegan Parmesan alternative.

Q: What protein would go well with this?
A: Grilled chicken, shrimp, or crispy chickpeas pair beautifully. For vegetarian protein, try white beans or pan-seared tofu.

Q: Can I use a different pasta shape?
A: Absolutely. Penne, fusilli, or mezze rigatoni all work well—anything that catches the sauce.

Q: How do I make it creamier without cream?
A: Add more pasta water and a small knob of butter or extra olive oil. The starch does the magic.

Q: Can I meal prep this?
A: Yes, but it’s best fresh. If reheating, add a splash of water or olive oil to revive the sauce.