Ingredients
- 1 pound rigatoni
- 2 large zucchini, sliced
- ½ white onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- Crushed red pepper to taste
- 4 cups broth (vegetable or chicken)
- ½ cup heavy cream
- 1 cup Parmesan cheese, freshly grated
Instructions
- Combine ingredients: In a large pot, combine the rigatoni, zucchini, onion, garlic, oregano, thyme, salt, pepper, crushed red pepper, and broth.
- Cook the pasta: Place the pot over high heat and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 12-14 minutes, or until the rigatoni is al dente and the zucchini is tender.
- Add the cream and cheese: Remove the pot from heat and stir in the heavy cream and freshly grated Parmesan cheese until well combined. Let the dish sit for a few minutes to allow the sauce to thicken.
- Serve: Serve the creamy rigatoni with zucchini hot, garnished with additional Parmesan cheese if desired.
Notes
- If you prefer a lighter version, you can substitute the heavy cream with milk or a dairy-free alternative like coconut cream.
- Feel free to add some protein to this dish by tossing in cooked chicken, shrimp, or beans.
- Leftovers can be stored in an airtight container for up to 2 days.
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg
