Grilled Zucchini Rigatoni Recipe
Delicious rigatoni pasta tossed with grilled zucchini and a hint of olive oil for a light and flavorful dish.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Zucchini
Slice the zucchini into thin rounds or half-moons, about 1/4 inch thick. Toss with 1 tablespoon of olive oil, salt, and black pepper.
- 2
Grill the Zucchini
Preheat your grill or grill pan over medium-high heat. Grill the zucchini slices for about 3-4 minutes on each side, until they are tender and have grill marks. Remove from grill and set aside.
- 3
Cook the Rigatoni
In a large pot of boiling salted water, cook the rigatoni according to package instructions until al dente. Drain and reserve 1/2 cup of the pasta cooking water.
- 4
Sauté the Garlic and Tomatoes
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute. Then add cherry tomatoes and cook until they soften, about 4-5 minutes.
- 5
Combine and Serve
Add the grilled zucchini and cooked rigatoni to the skillet with garlic and tomatoes. Toss everything together, adding reserved pasta water as needed to create a light sauce. Stir in fresh basil and Parmesan cheese before serving.
