1 tbsp. olive oil
1 onion, chopped
5 medium zucchini, chopped
1/2 c. water
3/4 lb. rigatoni
juice of half lemon
1 c. grated Parmesan
pinch red pepper flakes
- In a large pot (or Dutch oven) over medium heat, heat olive oil. Add onion and cook until soft, about 6 minutes. Stir in zucchini, water and bouillon cube. Season with salt and pepper.
- Reduce heat to low and cover pot. Cook for 4 hours, stirring often, until the zucchini is falling apart. (It will be mushy, and that’s good!)
- When the sauce is almost ready, bring a large pot of boiling salted water to a boil. Add rigatoni and cook according to package instructions. Drain.
- Season sauce with salt and pepper, then stir in lemon juice, Parmesan and red pepper flakes. Serve immediately.