Rigatoni with Tomatoes and Zucchini

Italian Entrée
35 min.
4 Servings
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Take full advantage of tomato season with this recipe for fresh, flavorful tomato zucchini pasta.


  • ¾ tsp. kosher salt
  • 2 zucchini
  • 6 cloves garlic
  • 1 lb. Giant Eagle rigatoni
  • ¼ cup Market District extra virgin olive oil
  • ¼ tsp. Giant Eagle crushed red pepper
  • 10 oz. Market District cherry #9 Fall in Love Again tomatoes
  • ½ tsp. McCormick® dried oregano
  • ½ cup Market District grated Parmesan


  Prep Time: 10 min. • Cook Time: 25 min.

Bring a large pot of salted water to a boil. Thinly slice the zucchini. Peel and thinly slice the garlic.

Add the pasta to the boiling water and cook according to instructions on the box. In the last minute of cooking add the zucchini to the water. Strain and set aside.

In a large frying pan, heat the olive oil over medium heat. Once pan is heated, add the sliced garlic and cook for one minute, then add in the chili flakes, tomatoes, and oregano and cook until tomatoes pop, about 5 minutes. Add the pasta and zucchini to the pan and lower heat to a simmer to warm everything through. Toss everything together.

Serve the pasta with the Parmesan cheese and enjoy.

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