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A white bowl filled with Lemon Zucchini and Kale Rigatoni topped with toasted pine nuts and parmesan cheese on a wooden table.

Lemon Zucchini and Kale Rigatoni Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

  • - 12 oz rigatoni pasta
  • - 2 medium green zucchini sliced into thin rounds
  • - 1 medium yellow summer squash sliced into thin rounds
  • - 3 cups fresh kale stemmed and coarsely chopped
  • - 1 medium leek white and light green parts only, thinly sliced (or 1/2 yellow onion, diced)
  • - 3 cloves garlic minced
  • - 3 tbsp extra-virgin olive oil divided
  • - Zest and juice of 1 large lemon
  • - 1/4 cup pine nuts toasted
  • - 1/4 cup Parmesan or Pecorino Romano cheese finely grated (plus extra for serving)
  • - 2 tbsp fresh flat-leaf parsley finely chopped
  • - 1/2 tsp kosher salt
  • - 1/4 tsp freshly cracked black pepper
  • - 1 pinch red pepper flakes optional, for heat

Method
 

Boil Pasta:
  1. Bring a large pot of salted water to a rolling boil. Cook rigatoni until al dente. Reserve 1/2 cup of starchy pasta water before draining. Drain pasta and set aside.
Toast Pine Nuts:
  1. Heat 1 tsp of olive oil in a skillet over medium heat. Add pine nuts and cook for 2 to 3 minutes, stirring constantly until golden and fragrant. Transfer immediately to a bowl.
Sauté Veggies:
  1. Add remaining olive oil to skillet over medium heat. Sauté sliced leeks for 3 minutes. Stir in garlic, green zucchini, and yellow squash rounds. Sauté 5 to 6 minutes until tender-crisp.
Wilt Greens:
  1. Add chopped kale to skillet. Sauté 2 to 3 minutes until bright green and wilted. Season with salt, black pepper, and red pepper flakes.
Sauce & Toss:
  1. Reduce heat to low. Toss cooked rigatoni into skillet. Add lemon juice, lemon zest, grated cheese, and 2 to 3 tbsp of reserved pasta water. Stir vigorously for 1 minute until sauce forms a glossy sheen.
Garnish & Serve:
  1. Divide into bowls. Garnish with toasted pine nuts, fresh parsley, and extra grated cheese. Serve immediately.

Notes

- Sauce Consistency: Add an extra splash of reserved pasta water if pasta looks dry after tossing.
- Richness Upgrade: Top each bowl with a dollop of fresh whole-milk ricotta cheese before serving.