Lemon Zucchini Rigatoni with Parmesan
This Mediterranean-inspired pasta dish is bright, creamy, and light. Tender rigatoni is tossed with sauteed zucchini, garlic, fresh lemon juice, and olive oil, then finished with grated Parmesan for savory richness. Quick, healthy, and perfect for lunch or dinner.
Prep: 10 minutes
Cook: 15 minutes
Assemble: 5 minutes
Total: 30 minutes
Serves: 2–3
Ingredients
200 g rigatoni or penne (whole-grain if desired)
2 medium zucchini, sliced into half-moons
2 tbsp olive oil
2 garlic cloves, minced
Juice & zest of 1 lemon
¼ tsp chili flakes
50 g Parmesan, grated
Salt & black pepper to taste
Fresh parsley or basil, chopped (for garnish)
Optional Add-ins
Cherry tomatoes, halved
Grilled chicken or shrimp for protein
Instructions
Cook Pasta
Boil pasta in salted water according to package instructions
Reserve ½ cup pasta water, then drain
Saute Zucchini
Heat olive oil in a pan over medium heat
Add garlic and chili flakes, saute 1–2 minutes
Add zucchini slices, cook 4–5 minutes until tender but still slightly crisp
Season with salt & pepper
Combine Pasta & Sauce
Add drained pasta to the pan with zucchini
Toss with lemon juice, zest, and a splash of reserved pasta water for creaminess
Remove from heat and stir in Parmesan
Serve
Plate pasta and garnish with fresh parsley or basil
Optional: extra Parmesan or a drizzle of olive oil
Tips
Use zucchini with thin skin for tenderness
Add pasta water gradually to control sauce consistency
For richer flavor, finish with a touch of butter or cream (optional)
Can add toasted pine nuts for crunch
Frequently Asked Questions
Can I make it vegan?
Yes — replace Parmesan with nutritional yeast or vegan Parmesan
Is this weight-loss friendly?
Yes — light olive oil, lots of zucchini, whole-grain pasta option
Can I make it ahead?
Yes — cook zucchini and pasta separately, toss before serving
Can I add protein?
Absolutely — grilled chicken, shrimp, or chickpeas work perfectly
Nutritional Information
Calories: 380 kcal
Protein: 14 g
Carbs: 42 g
Fat: 16 g
Fiber: 6 g