In a large pot, bring salted water to a rolling boil over high heat. Add rigatoni pasta and cook for 10-12 minutes, stirring occasionally, until al dente.

While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Incorporate the sliced zucchini, cooking for about 5 minutes until tender and slightly golden.

Add the drained rigatoni directly to the skillet with the vegetables. Pour in fresh lemon juice, stirring for 1-2 minutes until well combined.

Sprinkle a generous amount of freshly grated Parmesan cheese over the rigatoni mixture. Toss gently to melt the cheese.

Taste and adjust seasoning with salt and freshly cracked black pepper. Stir well before serving.

Transfer the Lemon Zucchini Rigatoni onto serving plates, garnishing with extra Parmesan and herbs if desired.