Creamy Lemon-Basil Beef Rigatoni
with Zucchini & Scallions
- Wheat
- Milk
Ground beef is browned with scallion whites, then simmered with zucchini half-moons in a velvety cream cheese and basil sauce. Rigatoni is tossed directly in the pan, with reserved pasta water helping the sauce cling to every ridge. A squeeze of fresh lemon and a pinch of zest brighten the richness, and a scatter of scallion greens adds a fresh finish.
Ingredients
6 ounce
Rigatoni Pasta
(Contains: Wheat)
1 unit
Zucchini
10 ounce
Ground Beef
2 tablespoon
Cream Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
2 unit
Scallions
1 teaspoon
Garlic Powder
1 ounce
Basil Paste
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Zest and quarter lemon.
Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve ¾ cup pasta cooking water, then drain.
While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add beef*, scallion whites, garlic powder, salt, and pepper. Cook, breaking up meat into pieces, until browned, 4-6 minutes.
Add zucchini and continue to cook, stirring constantly, until zucchini is tender and beef is cooked through, 2-3 minutes more.
Stir in cream sauce base, cream cheese, basil paste, and ¼ cup pasta cooking water (½ cup for 4 servings). Simmer until slightly thickened, 1-2 minutes.
Reduce heat to low. To pan with sauce, add drained rigatoni and as much lemon juice and lemon zest as you like (we used the juice from one wedge and a pinch of zest; two wedges and a large pinch of zest for 4 servings). Toss to coat. (TIP: If needed, stir in additional reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce.) Taste and season with salt and pepper if desired.
Divide pasta between shallow bowls. Top with scallion greens. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many found it bland; consider adding fresh garlic or extra seasoning for more depth 🌿.
- Suggestions: Use less pasta water for a thicker sauce that coats the pasta better.
