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Ingredients
- 12 oz rigatoni
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 cups zucchini, prepped
- 1 tsp salt, to taste
- 1/2 tsp black pepper
- 1 tsp lemon zest (optional)
- 1/4 cup parmesan (optional), grated (optional)
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente; reserve 1 cup pasta water.
18 minMeanwhile, warm olive oil in a skillet. Sauté garlic 30 seconds, then add the vegetables and cook until tender.
6 minToss pasta into the skillet with a splash of reserved pasta water to form a glossy sauce. Season well.
Finish with lemon zest and parmesan if using. Serve immediately.
Nutrition per serving
365
Calories
12.5g
Protein
58g
Carbs
9.5g
Fat
Chef's Notes & Storage
Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.
Part of:Pies
