There’s something magical about a dish that comes together in a single pot—less cleanup, more flavor, and that comforting aroma filling your kitchen. This creamy zucchini pasta is one of those recipes that feels indulgent but is secretly simple. It’s the kind of meal you’ll crave after a long day, when you want something satisfying without a mountain of dishes to tackle afterward.
If you're looking for the perfect Creamy One Pot Pasta with Zucchini, you're in the right place. Whether you love Pasta or want to explore our Chicken Recipes collection, we've got you covered.
Essential Ingredients & Tools
Ingredients
- 2 tbsp olive oil – The foundation for sautéing; extra virgin adds fruity depth.
- 1 medium onion, finely diced – Yellow or white onions work best for sweetness.
- 3 cloves garlic, minced – Fresh is key; jarred garlic lacks punch.
- 2 medium zucchini, sliced into ¼-inch half-moons – Uniform cuts ensure even cooking.
- 12 oz short pasta (penne, fusilli, or shells) – Sturdy shapes hold the sauce well.
- 4 cups low-sodium vegetable or chicken broth – Warm it slightly for even cooking.
- ½ cup heavy cream – For richness (substitute coconut cream for vegan).
- 1 cup freshly grated Parmesan – Pre-shredded contains anti-caking agents that hinder melting.
- 1 tsp lemon zest – Brightens the dish; use a microplane for fine grating.
- ¼ cup fresh basil, chopped – Adds herbal freshness; reserve some for garnish.
- Salt and pepper to taste – Season in layers for balanced flavor.
- Pinch of red pepper flakes (optional) – Adds subtle heat.
Tools You’ll Need
- Heavy-bottomed pot or Dutch oven – Distributes heat evenly to prevent burning.
- Wooden spoon – Gentle on pasta and won’t scratch the pot.
- Cheese grater or microplane – Freshly grated Parmesan melts seamlessly.
- Measuring cups/spoons – Precision matters for sauce consistency.
How to Make Creamy One Pot Pasta with Zucchini
- Prep Like a Pro
Slice zucchini into uniform ¼-inch half-moons—this ensures they soften without turning mushy. Grate Parmesan fresh (pre-shredded varieties contain cellulose, which creates a grainy texture). Measure all ingredients beforehand (“mise en place”) to avoid frantic mid-cooking pauses. - Build the Flavor Base
Heat 2 tbsp olive oil over medium heat. Add 1 medium onion, finely diced and cook for 3 minutes until translucent—this sweetens them. Stir in 3 cloves garlic, minced and a pinch of red pepper flakes (optional) for 30 seconds max; longer risks bitterness. - Pasta & Broth Time
Add 2 medium zucchini, sliced into ¼-inch half-moons, 12 oz short pasta, 4 cups low-sodium vegetable or chicken broth, ½ tsp salt, and ¼ tsp black pepper. Stir gently to submerge pasta. Why low-sodium broth? It lets you control seasoning, as the sauce reduces. - Simmer to Perfection
Partially cover and simmer for 10–12 minutes, stirring every 2–3 minutes. The starch from the pasta thickens the sauce naturally. If the pot dries out, add ¼ cup hot water (cold water disrupts cooking). - The Creamy Finish
Reduce heat to low. Stir in ½ cup heavy cream, 1 cup freshly grated Parmesan, 1 tsp lemon zest, and ¼ cup fresh basil, chopped. Residual heat melts the cheese into a velvety emulsion. Taste and adjust salt/pepper. - Serve Immediately
Plate while hot, garnished with extra Parmesan and basil. If the sauce thickens upon standing, loosen with a splash of warm broth.
Why This Recipe Works
Starch Emulsification
The pasta’s starch binds with fat (cream/oil) to create a creamy texture without flour. For extra silkiness, reserve ¼ cup pasta water before adding cream—its concentrated starch enhances cohesion.
Zucchini’s Perfect Doneness
Adding zucchini with the pasta prevents sogginess. For caramelized flavor, sauté slices separately in olive oil until golden, then fold in at the end.
Chef’s Wisdom
Parmesan Matters
A microplane grater yields ultra-fine shreds that dissolve instantly. Avoid pre-shredded—its additives inhibit melting.
Broth Temperature
Cold broth slows cooking. Warm it in the microwave for 1 minute before adding to maintain a steady simmer.
Storage & Freshness Guide
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat with 2 tbsp broth/milk per serving over low heat.
- Freezing fails—dairy separates and zucchini turns mushy. For meal prep, freeze sauce and pasta separately.
Ingredient Variations and Their Impact
- Gluten-free: Use chickpea pasta (+1–2 minutes cooking time). Add 1 tbsp nutritional yeast for cheesy depth.
- Vegan: Swap cream for coconut cream and Parmesan for cashew Parmesan (blended cashews + nutritional yeast).
- Protein boost: Fold in sautéed shrimp or grilled chicken after Step 5.
- Extra veggies: Add 1 cup baby spinach at the end or Roasted Cherry Tomatoes for sweetness.
Perfect Pairings
Complementary Dishes
- Garlic Bread: Crispy edges soak up the creamy sauce, while garlic’s pungency cuts through richness.
- Arugula Salad: Peppery greens with lemon vinaigrette balance the dish’s decadence.
Drinks
- Pinot Grigio: Citrus notes mirror the pasta’s lemon zest.
- Sparkling Water with Lime: Cleanses the palate between bites.
Something Sweet
- Lemon Sorbet: A refreshing, acidic finish contrasts the creamy pasta.
- Dark Chocolate Almonds: Bittersweet notes complement Parmesan’s saltiness.
Creamy One-Pot Pasta with Zucchini: A Weeknight Wonder
Whip up this easy Creamy One Pot Pasta with Zucchini for a rich, comforting meal in just one pot. Perfect for busy weeknights—get the recipe now!
Ingredients
Main
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2 tbsp olive oil
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1 medium onion (finely diced)
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3 cloves garlic (minced)
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2 medium zucchini (sliced into ¼-inch half-moons)
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12 oz short pasta (penne, fusilli, or shells)
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4 cups low-sodium vegetable or chicken broth
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½ cup heavy cream
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1 cup freshly grated Parmesan
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1 tsp lemon zest
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¼ cup fresh basil (chopped)
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Salt and pepper (to taste)
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Pinch red pepper flakes (optional)
Instructions
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Heat 2 tbsp olive oil in a heavy-bottomed pot over medium heat. Add 1 medium onion, finely diced; cook 3 minutes until translucent.01
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Stir in 3 cloves garlic, minced and pinch of red pepper flakes (optional) for 30 seconds.02
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Add 2 medium zucchini, sliced into ¼-inch half-moons, 12 oz short pasta, 4 cups low-sodium vegetable or chicken broth, ½ tsp salt, and ¼ tsp black pepper. Stir gently.03
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Partially cover and simmer 10–12 minutes, stirring occasionally.04
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Reduce heat to low. Stir in ½ cup heavy cream, 1 cup freshly grated Parmesan, 1 tsp lemon zest, and ¼ cup fresh basil, chopped.05
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Serve hot, garnished with extra Parmesan and basil.06
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