Rigatoni With Zucchini And Garlic
A flavorful pasta dish featuring tender zucchini, garlic, and tomato sauce, enhanced with fresh herbs and Parmesan, perfect for a quick, satisfying Mediterranean-inspired meal.
Ingredients
- 2 Tbsp. olive oil ⓘ
- 8 to 10 cloves chopped garlic ⓘ
- 1 (20 oz.) can Italian style tomatoes
- 2 bay leaves
- 1/4 c. fresh chopped basil ⓘ
- 2 Tbsp. fresh chopped oregano
- 1 Tbsp. Italian seasoning ⓘ
- salt and pepper to taste ⓘ
- 1 c. dry white wine ⓘ
- 3/4 lb. sliced zucchini ⓘ
- 12 oz. hot cooked rigatoni ⓘ
- 1/4 c. fresh Parmesan or Romano, grated ⓘ
Instructions
- Saute garlic in olive oil until tender.
- Add tomatoes, seasonings, and 1/4 cup of white wine.
- Simmer for 20 minutes, adding more white wine if needed to prevent sauce from over-thickening.
- Add sliced zucchini and cook until desired doneness.
- Combine with hot cooked rigatoni, then top with grated Parmesan or Romano and reserved chopped basil before serving.
Tips & Substitutions
For a deeper flavor, consider using roasted garlic instead of raw. If you're short on time, you can substitute canned zucchini for fresh, though the texture will differ. Feel free to add a pinch of red pepper flakes for heat or toss in some spinach for added nutrition. This dish pairs beautifully with Fried Eggplant Balls for a satisfying meal.
Serving Suggestions
Serve this dish warm, garnished with extra fresh basil and a sprinkle of grated cheese. It makes a great main course, but consider pairing it with a light side salad or some crusty bread for a complete meal. For a delightful vegetarian option, browse more Mediterranean recipes that complement this flavorful pasta.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop with a splash of water or additional white wine to loosen the sauce. Microwaving is also an option, but stir frequently to ensure even heating without overcooking the pasta.
Nutrition & Diet Analysis (per serving)
Each serving of Rigatoni With Zucchini And Garlic contains roughly 1197 calories, with 13g protein, 50g carbohydrates, and 103g fat. It is an excellent source of iron (42% of the Daily Value), vitamin C (42% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2459mg per serving (107% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of pasta for this recipe?
Absolutely! While rigatoni works wonderfully, you can substitute it with penne, farfalle, or even spaghetti. Just ensure to adjust the cooking time based on the pasta you choose to maintain the perfect texture.
Is this recipe suitable for a vegan diet?
Yes, you can easily make this dish vegan by omitting the cheese or substituting it with a plant-based alternative. Additionally, check that your white wine is vegan-friendly, as some wines may use animal-derived fining agents during production.
How can I make this dish spicier?
For a spicier kick, add red pepper flakes when sautéing the garlic or toss in some diced jalapeños with the zucchini. You can also finish the dish with a drizzle of spicy olive oil or serve it with a side of hot sauce for those who love extra heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).