Creamy Zucchini Rigatoni

Instructions

Step 1. Bring a large pot of salted water to a boil and cook the rigatoni until al dente according to the package instructions. Reserve 1/4 cup of pasta water before draining.

Step 2. Heat the olive oil and butter in a large skillet over medium heat. Add the sliced leek and cook for 3 to 4 minutes until softened.

Step 3. Stir in the garlic, zucchini, and yellow squash. Cook for 5 to 6 minutes until the vegetables become tender and lightly golden.

Step 4. Add the baby spinach and cook until wilted.

Step 5. Pour in the heavy cream and stir well. Simmer gently for 2 minutes, then add the parmesan cheese, lemon zest, lemon juice, salt, black pepper, and red pepper flakes.

Step 6. Add the cooked rigatoni to the skillet and toss until the pasta is evenly coated in the creamy sauce. Add reserved pasta water if needed to loosen the sauce.

Step 7. Top the pasta with toasted pine nuts and extra parmesan cheese before serving.

Storage and Reheating Tips

Store leftover creamy zucchini rigatoni in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a skillet over low heat with a splash of cream or milk to restore the creamy texture.

Avoid overheating the pasta to prevent the sauce from separating.

This pasta is best enjoyed fresh, but leftovers also make a delicious next-day lunch.