- Prep Time:
- Total Time: 15 minutes
- Yield: 6 servings
- Bring 6 cups of water to a boil, then add the Rigatoni. Cook for 12 minutes.
- Slice the zucchini into ¼ in. slices and drain Sun-Dried Tomatoes.
- Drain pasta and then add Olive Oil and balsamic vinegar.
- Mix in ½ cup parmesan cheese.
- Add zucchini and sun-dried tomatoes, then drizzle with balsamic reduction.
- Add sea salt & pepper and stir.
- Top with a sprinkle of parmesan cheese and serve!
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