An easy weeknight pasta with punch!

The zucchini is delicately paired with zingy notes of lemon while the cheese brings a creamy velvety texture.

I love to add a little spicy chili oil at the end too!

Yield 2

Mis en Place

Extra Virgin Olive Oil

3 Spring Onions, finely sliced

1 Shallot, finely chopped

Kosher salt

250 g Rigatoni

1-2 Zucchini, halved and sliced thinly

1 Lemon (Meyer perferably), zested and juiced

2 Tbsp. Unsalted Butter

2 Tbsp. Stracchino Cheese

*Ricotta is a great substitute too, measure to taste

1/2 cup Pecorino Cheese

Mint, thinly sliced to taste

*Basil works well too

Method

Step 1

Bring a pot of water to a rolling boil and salt generously.

Cook rigatoni according to recommendation on package.

Mine took roughly 11 minutes.

Step 2

Heat a large skillet over medium-high heat.

Add oil, spring onions, shallot and cook until softened.

Step 3

Add zucchini, stirring occasionally, until zucchini is tender.

Season with salt and pepper.

Add lemon zest, juice and butter.

Step 4

Transfer cooked pasta to skillet, adding a little bit of reserved pasta water.

Add stracchino or ricotta if using and stir until it melts and the sauce starts to reduce, slightly thickening.

Step 5

Plate paste and garnish with chopped mint, lemon zest and pecorino cheese.