An easy weeknight pasta with punch!
The zucchini is delicately paired with zingy notes of lemon while the cheese brings a creamy velvety texture.
I love to add a little spicy chili oil at the end too!
Mis en Place
Extra Virgin Olive Oil
3 Spring Onions, finely sliced
1 Shallot, finely chopped
250 g Rigatoni
1-2 Zucchini, halved and sliced thinly
1 Lemon (Meyer perferably), zested and juiced
2 Tbsp. Unsalted Butter
2 Tbsp. Stracchino Cheese
*Ricotta is a great substitute too, measure to taste
1/2 cup Pecorino Cheese
Mint, thinly sliced to taste
*Basil works well too
Bring a pot of water to a rolling boil and salt generously.
Cook rigatoni according to recommendation on package.
Mine took roughly 11 minutes.
Heat a large skillet over medium-high heat.
Add oil, spring onions, shallot and cook until softened.
Add zucchini, stirring occasionally, until zucchini is tender.
Season with salt and pepper.
Add lemon zest, juice and butter.
Transfer cooked pasta to skillet, adding a little bit of reserved pasta water.
Add stracchino or ricotta if using and stir until it melts and the sauce starts to reduce, slightly thickening.
Plate paste and garnish with chopped mint, lemon zest and pecorino cheese.