12 ounces rigatoni, preferably whole grain
¼ cup extra-virgin olive oil
4 garlic cloves, ﬁnely chopped
¼ teaspoon crushed red pepper
½ teaspoon salt
1 pound zucchini squash, quartered lengthwise and thinly sliced
1 large tomato, chopped
½ cup grated Parmigiano Reggiano cheese
1 tablespoon fresh lemon juice
½ cup torn 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. Toss 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!
Recipe and photo courtesy of National Pasta Association
Sodium: 390 mg
Carbohydrates: 31 g
Protein: 9 g
Fiber: 4 g
Fat: 19 g
Saturated Fat: 4 g
Added Sugar: 0 g