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Zucchini, Mushroom & Spring Onion Rigatoni


1 pound rigatoni pasta

3 tablespoons olive oil

4 large garlic cloves, minced

1 cup red spring onions, thinly sliced

1 cup shiitake mushrooms, stems removed and thinly sliced

3 medium zucchini, halved and thinly sliced

½ teaspoon red pepper flakes, or to taste

¼ cup half and half

Salt and freshly ground black pepper, to taste

Grated parmesan or pecorino cheese, for topping


  1. Bring a large pot of salted water to a boil. Add rigatoni and cook to just barely al dente, usually about 1 minute less than what the package says (it will finish cooking at the end).
  2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes and sauté until fragrant, about 30 seconds. Add onion and mushroom and cook for 3 minutes until onions are translucent; add zucchini and cook for 3-4 minutes until zucchini is just tender; don’t overcook or you’ll end up with zucchini mush at the end.
  3. Drain pasta and add to skillet with zucchini, mushroom and onion and toss to incorporate. Add half and half and stir until slightly thickened, about 2 minutes more. Season to taste with salt and pepper.
  4. Divide among serving bowls and top with a generous sprinkle of pecorino cheese as desired; serve warm.