1
Wash and dry produce.
Bring a large pot of salted water to a boil. Once water is boiling, add rigatoni; cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain and set aside.
Meanwhile, trim and halve zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons. Peel and mince or grate garlic.