This creamy zucchini rigatoni is a fresh and comforting pasta dish loaded with tender zucchini, sautéed leeks, parmesan cheese, and toasted pine nuts. The creamy sauce coats every piece of rigatoni perfectly, making it an easy yet elegant dinner that comes together with simple seasonal ingredients.
Ingredients
12 ounces rigatoni pasta
2 medium zucchini, sliced into rounds
1 yellow squash, sliced into rounds
1 large leek, thinly sliced and cleaned
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons butter
1 cup heavy cream
1 cup freshly grated parmesan cheese
1/3 cup toasted pine nuts
2 cups baby spinach
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup reserved pasta water
Extra parmesan cheese for serving
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