In a large pot, bring salted water to a rolling boil. Add the rigatoni pasta and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water, then drain and set aside.

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

Add the drained rigatoni to the skillet with zucchini. Pour in the lemon juice and stir gently for a couple of minutes until well combined.

Sprinkle parmesan cheese over the pasta mixture. Toss gently to melt the cheese into the sauce, adding reserved pasta water if necessary to achieve creaminess.

Taste and adjust seasoning with salt and pepper as needed, ensuring a good balance of flavors.

Plate the Lemon Zucchini Rigatoni and top with additional parmesan and fresh herbs if desired. Serve immediately.