Lemon Turmeric Zucchini Rigatoni
Rigatoni tossed with tender sautéed zucchini in a bright lemon turmeric sauce layered with garlic and warm spice. Finished with fresh herbs, toasted pine nuts, and a shower of grated Parmesan, this dish is vibrant, silky, and effortlessly comforting—fresh enough for summer, cozy enough for any night.
Serves 2-3
Simmer
Prep Time: 12–15 mins
Cook Time: 18–22 min
Total Time: 30–35 min
Instructions
1. Cook the pasta
Boil rigatoni in well-salted water until al dente. Reserve ½ cup pasta water, then drain.
2. Sauté the zucchini
Heat olive oil in a large pan over medium heat. Add zucchini and cook until tender with lightly golden edges. Stir in garlic and cook briefly until fragrant.
3. Make it silky
Add Leemu Lemon Turmeric Sauce and a splash of pasta water. Stir in cream or half-and-half if using and simmer gently until smooth and glossy.
4. Toss & finish
Add pasta to the pan and toss to coat. Finish with lemon zest, pine nuts, herbs, Parmesan, and black pepper. Serve warm.
