Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the rigatoni pasta and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water, then drain the rigatoni.

In a large skillet, heat extra virgin olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add sliced zucchini and cook for about 5 minutes until tender.

Gently add drained rigatoni pasta to the skillet. Pour in freshly squeezed lemon juice and toss together for 2-3 minutes.

Sprinkle freshly grated Parmesan cheese over the mixture, stirring gently. If dry, add reserved pasta water gradually to create creaminess.

Taste and adjust seasoning with salt and pepper. Toss again to distribute flavors.

Plate the Lemon Zucchini Rigatoni and garnish with additional Parmesan cheese and fresh herbs if desired. Serve immediately.