Simple Weeknight Zucchini Pasta
Our October Pasta Spotlight, Alex Caspero of Delish Knowledge, shares one of her favorite pasta dishes with us. Cooking the zucchini long enough will make these veggie turn into a delicious sauce bursting with flavor. Combine with tomatoes and this sauce is completely vegetarian.
Simple Weeknight Zucchini Pasta
Total Time 30 minutes
Servings 4 servings
Calories 493 kcal
Ingredients
- 12 ounces rigatoni
- 1/4 cup olive oil
- 4 garlic cloves finely chopped
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1 pound zucchini squash quartered lengthwise and thinly sliced
- 1 large tomato chopped
- 1/2 cup grated parmesan cheese
- 1 tablespoon fresh lemon juice
- 1/2 cup torn fresh basil leaves
Instructions
-
Bring a large pot of salted water to a boil. Add the rigatoni to the pasta and cook until just al-dente according to package directions (undercook by 1 minute of the recommended cooking time.) Drain, reserving 1 cup pasta water. Do not rinse the pasta!
-
While the water is boiling, heat the olive oil in a large skillet over medium heat. Add the garlic, salt and red pepper flakes and cook for just 30 seconds, until fragrant but not browned.
-
Add the zucchini and tomatoes and cook for 15 minutes, stirring occasionally, until squash begins to break down. Add in the pasta and toss, adding a few tablespoons of reserved pasta water at a time, tossing the entire time to finish cooking the pasta and allow the zucchini-tomato sauce to stick to the noodles.
-
Stir in the cheese, lemon juice and basil and toss well. Serve!
