One-Pot Zucchini Pasta
A quick and flavorful vegetarian dish that combines tender pasta with fresh zucchini and a creamy, cheesy sauce, all cooked in one pot for easy cleanup.
Ingredients
Vegetables and Aromatics
- 2 tablespoons Olive Oil (Use a good quality extra virgin olive oil for the best flavor base.)
- 1 medium Yellow Onion (Finely chopped to melt into the sauce.)
- 4-6 cloves Garlic (Minced. Don’t be shy; this adds a major flavor punch.)
- 1/2 teaspoon Red Pepper Flakes (Optional, but recommended for a gentle background warmth.)
- 2 medium Zucchini (About 1.5 lbs total, grated on large holes.)
- 4 cups Vegetable Broth (A low-sodium version is best.)
- 1 cup Water (Or milk for an even creamier texture.)
- 1 lb Linguine or Fettuccine (Long pasta shapes work beautifully here.)
- 1 teaspoon Salt (Or to taste, depending on the saltiness of your broth.)
- 1/2 teaspoon Black Pepper (Freshly ground for the best flavor.)
- 1 cup Grated Parmesan Cheese (Plus more for serving. Freshly grated is a must.)
- 1/4 cup Fresh Basil or Parsley (Chopped, for a fresh, herbaceous finish.)
- 1 whole Lemon (For zesting and juicing, used at the end to brighten the flavors.)
Instructions
- Sauté the onion and garlic in olive oil until translucent, then add red pepper flakes and cook briefly.
- Add grated zucchini and cook for 2-3 minutes until water is released.
- Pour in broth and water, add salt and pepper, and bring to a simmer.
- Add pasta, press down as it softens, and cook for 10-12 minutes, stirring frequently.
- Remove from heat, stir in Parmesan, herbs, lemon zest, and juice. Serve immediately with extra cheese and herbs.
Notes
Stir frequently during cooking to prevent sticking and ensure a creamy sauce.