1poundzucchini squashquartered lengthwise and thinly sliced
1/2cupgrated parmesan cheese
1tablespoonfresh lemon juice
1/2cuptorn fresh basil leaves
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!