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.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

While the pasta cooks, slice the zucchini into thin half-moons and mince the garlic cloves.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Return the sautéed zucchini to the skillet and stir in the baby spinach. Cook for 2-3 minutes until the spinach has wilted.

Step 8

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.

Step 9

Serve the Creamy Zucchini Spinach Rigatoni immediately, topped with fresh parsley and additional grated Parmesan, if desired.

Nutrition Facts

Serving size	(1496.1g)

Amount per serving	% Daily Value*
Calories	2317.8

Total Fat 161.1g	0%
Saturated Fat 83.4g	0%
Polyunsaturated Fat 3.0g
Cholesterol 382mg	0%
Sodium 8506.7mg	0%
Total Carbohydrate 144.8g	0%
Dietary Fiber 13.3g	0%
Total Sugars 31.7g
Protein 61.6g	0%

Vitamin D 0IU	0%
Calcium 1138.0mg	0%
Iron 10.4mg	0%
Potassium 1202.6mg	0%

*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.

Source of Calories

Fat: 63.7%

Protein: 10.8%

Carbs: 25.5%