The original recipe is super spicy, so I cut down the red pepper flakes by 1/2. Feel free to double back to the original recipe if you enjoy pasta that makes you chug boatloads of water!
You’ll need:
- Pasta:
- 1 pound rigatoni
- 1 zucchini, cut into coins and quartered
- 2 tbsp olive oil
- 2 garlic cloves
2 shallots, thinly sliced - 1/4 tsp red pepper flakes
- 1 lemon, juiced
- Salt and pepper
- Basil Vinaigrette:
- 1 shallot, roughly chopped
- 2 cups basil leaves with stems removed
- 1 garlic clove
- 1/4 tsp red pepper flakes
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt
Instructions:
- Cook the pasta until al dente. Drain and set aside.
2. Combine all ingredients for basil vinaigrette in a food processor. Blend until very smooth. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the garlic, shallot and red pepper flakes. Saut’ until fragrant.
4. Add the zucchini and saut’ just until soft (about 5 min).
5. Add the cooked pasta, basil vinaigrette and lemon juice to the pot. Toss to combine. Season with salt and pepper to taste. Serve.
Source: What’s Gaby Cooking