Spring Onion and Zucchini Rigatoni

Ingredients

  • 1-pound small rigatoni pasta
  • 3 Tbsp olive oil
  • 3 large garlic cloves, minced
  • ½ tsp red pepper flakes, or to taste
  • 1 cup thinly sliced spring onion (using both white and green parts), or other onion variety
  • 3 ½ cups halved and thinly sliced zucchini (about 2 medium)
  • ¼ cup half and half
  • Salt and pepper, to taste
  • Grated pecorino cheese, for topping

Directions

  • Step 1:

    Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions.

  • Step 2:

    Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and sauté until fragrant, about 30 seconds.

  • Step 3:

    Add onion and cook for 2 minutes, until translucent.

  • Step 4:

    Add zucchini and cook for 3-4 minutes, until zucchini is just tender. Don’t overcook.

  • Step 5:

    Drain pasta and add to the skillet and toss to incorporate.

  • Step 6:

    Add the half and half and stir until slightly thickened, about 2 minutes. Add more olive oil if you desire a pasta with more sauce.

  • Step 7:

    Season with salt and pepper, as desired.

  • Step 8:

    Divide among bowls and top with a generous sprinkle of cheese, as desired.