Boil a large pot of salted water. Once boiling, add rigatoni and cook for 10-12 minutes.

In a skillet, heat olive oil over medium heat, add minced garlic and sauté for 1 minute. Add zucchini and cook for 5 minutes.

Drain rigatoni, reserving 1 cup pasta water. Add to skillet with zucchini and garlic, then add lemon juice and toss for 2-3 minutes.

Sprinkle Parmesan cheese over the mixture and stir gently until melted. Add reserved pasta water as needed for creaminess.

Season with salt and pepper to taste. Toss and adjust seasoning if needed.

Plate the dish, garnishing with extra Parmesan and fresh herbs if desired.