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
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Step 1:
Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions.
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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.
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Step 3:
Add onion and cook for 2 minutes, until translucent.
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Step 4:
Add zucchini and cook for 3-4 minutes, until zucchini is just tender. Don’t overcook.
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Step 5:
Drain pasta and add to the skillet and toss to incorporate.
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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.
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Step 7:
Season with salt and pepper, as desired.
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Step 8:
Divide among bowls and top with a generous sprinkle of cheese, as desired.