Summer Lemon Zucchini Rigatoni

Prep: 20 minutes | Cook: 20 minutes | Total: 40 minutes | Servings: 4 generous servings (with leftovers for lunch)

Why I Love This Recipe

This is the kind of dinner that celebrates summer produce. Roasted zucchini and yellow squash are the stars, with tender shrimp, gluten-free rigatoni, fresh lemon, Parmesan, and herbs bringing everything together. It's bright, fresh, and satisfying without feeling heavy—the kind of meal that's just as perfect for a busy weeknight as it is for sharing with friends on the patio.

Ingredients

Pasta

• 8 ounces gluten-free rigatoni (about half a standard box)

• 1 cup reserved pasta water

Shrimp

• 2 pounds cooked large shrimp, peeled and deveined

• 1 tablespoon extra virgin olive oil

• 1 teaspoon Italian seasoning

• ½ teaspoon garlic powder

• ½ teaspoon kosher salt

• ¼ teaspoon freshly cracked black pepper

Air-Fried Summer Squash

• 4 medium zucchini, sliced into half moons

• 2 medium yellow squash, sliced into half moons

• 2 tablespoons extra virgin olive oil

• ½ teaspoon Italian seasoning

• 1 teaspoon kosher salt

• ½ teaspoon freshly cracked black pepper

Lemon Parmesan Finish

• 2 tablespoons extra virgin olive oil

• 4 large garlic cloves, finely minced (about 1½ tablespoons)

• ½–¾ cup freshly grated Parmesan, plus more for serving

• Zest of 1 large lemon, plus more for serving

• Juice of ½–1 lemon, to taste

• ¼ cup chopped fresh parsley, divided

• Kosher salt and freshly cracked black pepper, to taste

For Serving

• Toasted pine nuts

• Freshly grated Parmesan

• Fresh parsley

• Extra lemon zest

• Lemon wedges

• Crushed red pepper flakes (optional)

Instructions

1. Air fry the squash: Preheat your air fryer to 400°F. Toss the zucchini and yellow squash with the olive oil, Italian seasoning, salt, and pepper. Air fry for 10–12 minutes, shaking the basket halfway through, until the vegetables are tender with golden, caramelized edges.

2. Cook the pasta: While the squash cooks, bring a large pot of generously salted water to a boil. Cook the gluten-free rigatoni until al dente. Before draining, reserve 1 cup of the pasta water.

3. Warm the shrimp: Pat the shrimp dry, then toss with the olive oil, Italian seasoning, garlic powder, salt, and pepper. Warm in a large skillet over medium heat for 1–2 minutes, just until heated through. Transfer to a plate.

4. Build the sauce: Using the same skillet, add the olive oil and garlic. Cook for 30–45 seconds, just until fragrant. Add the cooked rigatoni and about ½ cup of the reserved pasta water. Sprinkle in ½ cup Parmesan, tossing until it melts into a light, silky sauce. Add additional Parmesan or pasta water as needed until the pasta is lightly coated.

5. Bring everything together: Fold in the air-fried zucchini and yellow squash, warmed shrimp, lemon zest, lemon juice, and half of the chopped parsley. Season with additional salt and pepper to taste.

6. Finish and serve: Transfer to a large serving bowl and top with the remaining parsley, toasted pine nuts, extra Parmesan, fresh lemon zest, and lemon wedges for squeezing over each serving. Sprinkle with crushed red pepper flakes, if desired.

Notes

• For little eaters: Before tossing everything together with the lemon and Parmesan, I like to set aside a few shrimp and some roasted zucchini and squash for my boys. Then they can decide if they want to try the full pasta too. It's an easy way to make one meal that works for everyone.

• Like a little heat? Finish your bowl with a sprinkle of crushed red pepper flakes. The subtle spice pairs beautifully with the bright lemon and Parmesan.

Nicole's Hosting Tip

Serve family-style in a large shallow bowl with extra Parmesan, toasted pine nuts, lemon wedges, and red pepper flakes on the table so everyone can customize their own bowl. Pair it with a simple arugula salad dressed with olive oil, lemon juice, flaky salt, and shaved Parmesan for an effortless summer dinner.