Creamy Zucchini Spinach Rigatoni
Indulge in the ultimate comfort food with this Creamy Zucchini Spinach Rigatoni, a luscious pasta dish that brings together tender rigatoni, sautéed zucchini, and vibrant baby spinach in a rich, garlicky Parmesan cream sauce. Perfect for busy weeknights or an elegant dinner, this recipe strikes the ideal balance between wholesome veggies and indulgent textures. A hint of red pepper flakes adds just the right kick, while fresh parsley provides a refreshing finish. Ready in under 40 minutes, this vegetarian-friendly pasta dish can be customized with chicken or vegetable broth, making it versatile and satisfying for any palate. Serve it up with an extra sprinkling of Parmesan for a dinner that's as comforting as it is flavorful.
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Recipe Information
Ingredients
- 12 ounces rigatoni pasta
- 2 medium zucchini
- 4 cups baby spinach
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup chicken or vegetable broth
- 2 tablespoons unsalted butter
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
While the pasta cooks, slice the zucchini into thin half-moons and mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the zucchini to the skillet and sauté for 5-6 minutes until tender and lightly golden. Remove zucchini from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, cooking for 1-2 minutes or until fragrant.
Pour the chicken or vegetable broth into the skillet, scraping up any browned bits. Stir in the heavy cream and bring the mixture to a gentle simmer.
Add the grated Parmesan cheese to the cream mixture, whisking until the cheese has melted and the sauce is smooth. Season with salt and black pepper to taste.
Return the sautéed zucchini to the skillet and stir in the baby spinach. Cook for 2-3 minutes until the spinach has wilted.
Add the cooked rigatoni to the skillet, tossing to coat the pasta and vegetables in the creamy sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
Serve the Creamy Zucchini Spinach Rigatoni immediately, topped with fresh parsley and additional grated Parmesan, if desired.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 20.9 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1092 mg | 47% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.0 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 342 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
