Simple Weeknight Zucchini Pasta
Simple Weeknight Zucchini Pasta. Looking for a fast-cooking meal? Try this summer pasta. Rigatoni with garden-fresh tomatoes, zucchini and basil. Great for weeknights when you aren't interested in cooking but want delicious food!
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!
Nutrition
Serving: 1servingCalories: 518kcalCarbohydrates: 71gProtein: 17gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 11mgSodium: 528mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 629IUVitamin C: 27mgCalcium: 156mgIron: 2mg