Lemony Zucchini Rigatoni with Pine Nuts

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🍋 Lemony Zucchini Rigatoni with Pine Nuts

A fresh, vibrant Italian-inspired pasta dish that blends tender zucchini, bright lemon flavor, toasted pine nuts, and al dente rigatoni. Light yet satisfying, this dish is perfect for quick weeknight dinners, light lunches, or elegant entertaining.

📝 Description

Lemony Zucchini Rigatoni with Pine Nuts is a fresh and zesty pasta recipe where sautéed zucchini ribbons meet bright citrus notes, nutty crunch, and silky olive oil. The lemon adds refreshing acidity, while toasted pine nuts provide rich depth and texture. Finished with Parmesan and fresh herbs, it’s a light, elegant, and nutritious pasta dish.

⏱️ Preparation & Cooking Time

  • Prep Time: 15 minutes

  • Cook Time: 20 minutes

  • Total Time: 35 minutes

🍽️ Servings

  • Serves: 4 people

🛒 Ingredients

Pasta & Vegetables

  • 350 g (12 oz) rigatoni pasta

  • 2 medium zucchini, thinly sliced or spiralized

  • 3 cloves garlic, minced

  • 1 small onion or shallot, finely chopped

Flavor Base

  • ¼ cup extra virgin olive oil

  • Zest of 1 lemon

  • Juice of ½ lemon (or to taste)

  • ¼ tsp chili flakes (optional)

Toppings

  • ¼ cup pine nuts, toasted

  • ½ cup freshly grated Parmesan cheese

  • ¼ cup fresh basil or parsley, chopped

Seasonings

  • Salt, to taste

  • Freshly ground black pepper, to taste

👨‍🍳 Instructions

  1. Cook Pasta:
    Boil rigatoni in salted water until al dente. Reserve ½ cup pasta water, then drain.

  2. Toast Pine Nuts:
    In a dry pan, toast pine nuts over medium heat for 2–3 minutes until golden. Set aside.

  3. Sauté Aromatics:
    Heat olive oil in a large skillet. Add onion and cook until soft. Add garlic and sauté 30 seconds.

  4. Cook Zucchini:
    Add zucchini and sauté for 2–3 minutes until tender but still bright green.

  5. Add Lemon Flavor:
    Stir in lemon zest, lemon juice, chili flakes, salt, and pepper.

  6. Combine Pasta:
    Add cooked rigatoni and reserved pasta water. Toss well to coat.

  7. Finish & Serve:
    Remove from heat. Stir in Parmesan and herbs. Garnish with toasted pine nuts.

🧑‍🍳 Chef’s Notes

  • Keep zucchini slightly crisp to avoid soggy pasta.

  • Fresh lemon juice and zest significantly enhance flavor.

  • Reserve pasta water — it creates a silky sauce texture.

💡 Pro Tips

  • Add grilled chicken, shrimp, or salmon for extra protein.

  • Use whole wheat or gluten-free pasta if desired.

  • Add ricotta or mascarpone for a creamier texture.

  • Substitute pine nuts with walnuts or almonds for budget-friendly options.

🥗 Nutritional Information (Per Serving – Approx.)

  • Calories: 420 kcal

  • Protein: 13 g

  • Carbohydrates: 52 g

  • Fat: 18 g

  • Fiber: 5 g

  • Sugar: 4 g

  • Vitamin C: 35% DV

  • Calcium: 20% DV

(Values may vary based on ingredients used.)

🌱 Health Benefits

  • Zucchini: Low-calorie, rich in fiber, improves digestion

  • Lemon: Boosts immunity, aids detoxification

  • Pine Nuts: Heart-healthy fats, energy booster

  • Olive Oil: Supports heart health, anti-inflammatory

  • Garlic: Strengthens immune system

❓ Frequently Asked Questions (Q & A)

Q1: Can I make this recipe vegan?
✔ Yes! Skip Parmesan or use vegan cheese or nutritional yeast.

Q2: Can I store leftovers?
✔ Yes, refrigerate in airtight container for up to 2 days.

Q3: Can I use another pasta shape?
✔ Absolutely! Penne, fusilli, or spaghetti work well.

Q4: Is this dish good for weight loss?
✔ Yes, when portion-controlled, it’s low-calorie, high-fiber, and nutrient-rich.

Q5: Can I serve it cold?
✔ Yes! It makes a delicious lemony pasta salad when chilled.

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