Creamy Rigatoni with Zucchini
- 1 package rigatoni
- 1 garlic cloves, crushed
- 3 tomatoes, roughly chopped
- 2 zucchinis, roughly chopped
- 1 tablespoon oil from a jar of sundried tomatoes, plus more as needed
- 1/2 teaspoon red pepper flakes
- 1 teaspoon Herbes de Pro`vence
- 2 tablespoons water
- Kosher salt, to taste
- Black pepper, to taste
- Juice of 1 lemon
Bring a large pot of salted water to a boil.
Heat oil from a jar of sundried tomatoes over medium heat in a pan. Sauté tomatoes until they are soft and have released moisture. Note: Press them down to break them up a bit.
Add pasta to boiling water and cook until al dente. Place tomatoes aside and add some more oil to the pan. Sauté zucchini until bright. Season with salt, pepper, and Herbes de Provence. Add water to pan and cover it with a lid to allow the zucchini to steam.
Once zucchini is tender, transfer tomatoes to a blender. Blend until completely smooth and silky. Add back to gentle heat and allow it to thicken slightly. Remove from heat and add lemon juice. Season to taste.
Toss rigatoni in sauce until it's thoroughly coated. Serve immediately with desired vegan cheese.