Ingredients

• 1/4 cup DaVinci olive oil
• 8 garlic cloves, thinly sliced
• 2 pounds mixed summer squash and zucchini, quartered lengthwise (or halved if small), sliced
• Kosher salt
• 1/2 teaspoon crushed red chile flakes, plus more for serving
• 12 ounces DaVinci Rigatoni
• 1/2 cup Parmesan cheese, plus more for serving
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup basil leaves

Directions

1. Warm oil in a 12-inch skillet over medium heat. Add garlic and cook, stirring occasionally, until lightly golden around the edges (about 3 minutes). Add the squash and zucchini along with a couple pinches of salt, stirring to combine. Cook until squash and zucchini are tender (15 to 20 minutes), and the water that they’ve released has cooked off. Stir in red chile flakes, then season to taste with additional salt.

2. Meanwhile, bring a large pot of water to a boil over high heat and cook pasta according to package instructions. Before you drain the pasta, reserve a cup of starching cooking water, and set aside.

3. Add rigatoni to the skillet along with Parmesan cheese and 1/2 cup cooking liquid, stirring to combine. Cook until rigatoni is al dente (about 2 minutes more).* Take the skillet off the heat, stir in lemon juice and basil, and season to taste with salt.

4. To serve and top with additional red chile flakes and Parmesan cheese.

Products Used