Rigatoni With Zucchini Sauce

1. 1

   Melt the butter in a large saute pan; add in the chopped zucchini, onions, and salt; saute over medium ehat for 10-15 minutes, until the veggies are very soft without browning; set aside to cool for 20 minutes.

2. 2

   In batches, puree the zucchini-onion mixture with the parsley; return the sauce to a clean saute pan; place over low heat.

3. 3

   Bring a big pot of water to a boil; add salt and then add the rigatoni; cook to al dente.

4. 4

   Drain, reserving 1/2 cup of pasta water.

5. 5

   Toss the pasta in the sauce, adding some of the pasta water if the sauce is too thick.

6. 6

   Serve right away sprinkled with shredded zucchini and Parmigiano-Reggiano and a drizzle of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.