Creamy Zucchini Rigatoni Recipe

Creamy Zucchini Rigatoni Recipe

Typically, pasta dishes aren’t known as healthy fare, but this recipe is as close as it gets. Instead of using heavy cream or a lot of cheese, our creamy zucchini rigatoni recipe cooks the zucchini down until it’s a nice creamy sauce. This is a great vegetarian recipe that is perfect as a spring or summer dish.

This recipe is property of GreatChefRecipes.com

Ingredients:
1 tablespoon olive oil
1 onion, diced
4 garlic cloves, sliced
5 zucchinis, chopped
1/2 cup water
1 beef bouillon cub
1 pound rigatoni
Grated parmesan

Directions:
1. Heat oil in a Dutch Oven over medium heat.
2. Add the onion and cook until soft.
3. Add the garlic and sauté an additional 1-minute (do not burn the garlic).
4. Stir in the zucchini, water, bouillon cube and season to tatste.
5. Cover the pot and cook on low for 4-hours. (Check and stir the mixture every 30-minutes to 1-hour.)
6. The zucchini should turn into a creamy sauce.
7. Cook the rigatoni in a separate pot of boiling salted water.
8. Drain the rigatoni and combine it to the zucchini sauce, blending it.
9. Season with parmesan and enjoy!

Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Pinot Grigio Wine
This Creamy Zucchini Rigatoni recipe is a very light pasta dish. The perfect wine for such a light dish would be a Pinot Grigio. Pinot Grigios tend to have notes of lime, green apple, lemon, white nectarine and tropical fruits compliment this dish. Follow the link to our wine review site to find our favorite Pinot Grigio wines-LetsHaveWine.com

Have you tried this recipe? If so, leave us your comments below!