Rigatoni with Zucchini (garlic + olive oil)

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
• 1/3 cup parmesan (optional), grated

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta until al dente; reserve 1 cup pasta water.
2. Meanwhile, warm olive oil in a skillet. Sauté garlic 30 seconds, then add the vegetables and cook until tender.
3. Toss pasta into the skillet with a splash of reserved pasta water to form a glossy sauce. Season well.
4. Finish with lemon zest and parmesan if using. Serve immediately.

Nutrition

Chef's Notes

Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.

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