Creamy Zucchini Dill Rigatoni (Edit recipe)

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Dill is seriously underrated. I love that fresh, tangy pop of flavour as a garnish, or, inside a dreamy, creamy sauce for tender rigatoni. The sauce features fresh dill, heat from pepperoncini that comes through in every bite, good wine, and heavy cream. Tossed together and finished with grana padano, fresh herbs, & chili oil.

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Original recipe

PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

21

Serves: 4

Ingredients

5 cups Rigatoni Pasta, dry
1 Tbsp Butter, Unsalted
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Peperoncini Peppers, in chili oil
2 sprigs Dill, Fresh
2 Tbsp Dill, Fresh, chopped
3 cloves Garlic, crushed & minced
2 whole Shallot, finely diced
6 pieces Basil, Fresh, small handful, torn
3 cups Zucchini, shredded & gently squeezed of liquids
1 cup White Wine, I used an Ontario Pelee Island Pinot
0.666 cup Heavy Whipping Cream, room temperature
0.5 cup Grana Padano Cheese, finely shredded
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

Garnish

1 whole Dill, Fresh, sprinkled for garnish
1 whole Basil, Fresh
1 whole Parsley
1 whole Red Pepper Flakes
1 whole Chili Infused Olive Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a large pot of cold, heavily salted water to a boil on medium high heat. Leave covered until needed.
Begin heating the butter, pepperoncini, EVOO, garlic, dill stems, and some cracked pepper in a large skillet set to just below medium. Once heated, stir and let everything sizzle together for about a minute. Next, add the shallots and a good pinch of both salt & cracked pepper, stir, and continue to cook for 4ish minutes. Sprinkle in the basil, stir, and continue another 30 seconds - 1 minute.
Add the shredded zucchini and season liberally with salt and cracked pepper. Stir and cook until zucchini has cooked down, about 4 minutes. Pour in the wine and let that simmer until reduced by about half. In the meantime, add your rigatoni to the boiling water. Once your wine has reduced, pour in the cream and let your zucchini sauce come to a bit of a boil. Once boiled, pluck out the stems of dill, add 1 Tbsp. dill and season with salt. Reduce heat slightly and simmer until your rigatoni is al dente. Add pasta water to your skillet while the pasta cooks to keep the zucchini sauce simmering.
Once the rigatoni is cooked, strain it directly to the skillet. Toss and stir constantly to release starches and to coat the pasta entirely. Once the pasta is perfectly cooked, turn off the heat and add the grana padano and remaining dill. Add a ladle of pasta water and begin tossing until the cheese is melted and pasta is glossy and gorgeous.
Taste your pasta and season to taste with additional salt / pepper if needed.
Garnish your skillet with additional fresh dill, basil, and parsley if desired. Serve each portion with additional fresh dill and ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1483
Fat:	39 g
Carbohydrates:	244 g
Protein:	56 g
Cholesterol:	90 g
Sodium:	605 mg
Fiber:	17 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.