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Rigatoni with Zucchini Ribbons

Rigatoni with Zucchini Ribbons
Prep time:
Cook time:
Total time:
Serves: 3
  • 1 box Banza Rigatoni
  • 1/4 cup extra virgin olive oil
  • 6 zucchinis, rinsed, trimmed and cut into ribbons
  • 1 large onion, chopped
  • 3 sprigs of thyme
  • 2 tomatoes, chopped, with their juice
  • Freshly grated Parmesan or freshly chopped parsley for garnish.
  • Salt and pepper
  1. Bring a pot of salted water to a rolling boil.
  2. While water boils, heat olive oil in a large pan over a medium flame. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and reduce heat so onion and zucchini release their liquid without browning.
  3. Cook for about 20 minutes, or until very tender.
  4. Add tomatoes and their liquid to zucchini and raise heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta water.
  5. Drain pasta and finish cooking it in sauce.
  6. Serve, garnished with parsley or Parmesan.

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