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    Home » Main Dishes » Pasta

    Pasta with Zucchini

    Published: Aug 9, 2018 · Modified: Jul 7, 2020 by Mamma C · This post may contain affiliate links

    Jump to Recipe

    A cross between soup and a pasta dish, Pasta with Zucchini is Italian comfort food at its best! A one-pot meal ready in 35 minutes! Based on a family recipe from Naples.

    Photo of hand scooping a spoonful of Pasta with Zucchini from a bowlPasta is my ultimate comfort food. This dish is one of my favorites!

    If you know me and have ever asked me what you should cook, I've probably told you to make pasta with zucchini ("pasta e zucchini" in Italian). All you need is 35 minutes to reach comfort-food nirvana.

    close-up photo of chopped zucchini First, some background. In Naples, where Mom comes from, there are several one-pot pasta dishes that start out cooking like soup, but end up with almost a creamy consistency when the liquid is absorbed. They include:

    • Pasta e Piselli (Peas)
    • Pasta e Broccoli
    • Pasta e Fagioli

    My Nonna's original version of this pasta with zucchini was like that. She started by heating olive oil in a pot, adding onions and garlic, and then tomato, zucchini, salt and pepper.

    Photo collage of raw zucchini in a pot, then cooked zucchini, then chicken stock being added to the potOnce the vegetables were tender, she'd add four cups of water, bring it to a boil, and add the pasta, cooking it without draining. Then she'd add in freshly grated Parmesan cheese.

    When I grew up and started cooking for my own family, I decided to try making the pasta e zucchini a little more soup-like. I added chicken stock (affiliate link) and increased the total volume of liquid by 50%.

    Photo of Pasta with Zucchini in bowl with spoon next to itI also omitted the onions (by accident at first, and then on purpose after I found I preferred it that way).

    The result is a pasta dish with broth, but not too much. Once you dish out the servings, any pasta with zucchini left in the pan will quickly absorb most of the remaining liquid.

    Tip: To avoid soggy leftovers, remove any extra broth from the pan after serving and refrigerate the broth separately from the pasta.

    That's what I do with my Chicken Pastina Soup as well.

    bowl of pasta with zucchini and a spoon insideAlso, I used to include a fresh tomato in my pasta with zucchini, but discovered a bit of tomato paste makes a great substitute. In fact, we prefer the way the tomato paste slightly thickens the broth. I've listed both options in the recipe.

    TIP: To store leftover tomato paste, wrap 1-2 tablespoons of paste at a time in plastic wrap. Then place those packets in a freezer bag. Add a little tomato paste to soups and stews to thicken the broth and impart tomato flavor.

    Friends, this is one of the first recipes I posted on Cooking with Mamma C four years ago. That means it's a beloved dish I make all the time!!

    I've updated the title, photos, text and recipe card (check out the nutrition info!) I hope you love this pasta with zucchini as much as we do.

    More zucchini recipes

    • Italian Zucchini Bake
    • Zucchini with Mint
    • Nonna's Batter-Fried Zucchini
    • Lemon Zucchini Bread with Walnuts
    • Shrimp Stew with Zucchini

    Enjoy!

    overhead shot of pasta with zucchini in a bowl with a spoon and napkin next to it

    Pasta with Zucchini

    One pot and 35 minutes until comfort-food nirvana
    5 from 6 votes
    Print Pin Rate Save Go to Collections
    Course: Main Course
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 6
    Calories: 426kcal
    Author: Mamma C

    Ingredients

    • 3 medium zucchini (cut into ¼-inch thick triangles)
    • 3 cloves garlic (peeled and pressed)
    • 2 tablespoons olive oil
    • 2 tablespoons tomato paste (or one fresh tomato, peeled, seeded and chopped)
    • ¼ teaspoon black pepper
    • ⅛ teaspoon salt
    • 1 quart chicken stock (or vegetable stock for vegetarian version)
    • 2 cups hot water
    • 1 pound small pasta (such as shells or orecchiette)
    • ⅓ cup grated Parmesan cheese (use fresh)
    • 3 shakes of red pepper flakes
    • additional grated Parmesan to top each serving
    US Customary - Metric
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    Instructions

    • Rinse whole zucchini and pat dry. Trim off ends. Cut each zucchini in half horizontally, then cut each of those pieces in half lengthwise.
    • Cut each plank in half again lengthwise. Now slice the planks horizontally into triangles just over ¼-inch thick.
    • Heat oil in a 6-quart pot on medium high. Add pressed garlic and cook, stirring, for one minute.
    • Add zucchini, tomato paste (or tomatoes), salt & black pepper to the pot and stir to mix. Cover the pot, put the heat on medium-low and cook zucchini until just tender (about 12 minutes), stirring periodically to prevent sticking.
    • Remove the lid and add chicken stock and hot water. Stir to blend. Increase heat to high, cover, and bring liquid to a boil.
    • When the pot is boiling, add pasta and stir periodically to prevent sticking. Cook pasta until al dente (taste it when there are three minutes left on the al dente time recommended on the package.)
    • When pasta is cooked, do NOT drain. Turn off the heat and stir in Parmesan cheese. Add red pepper flakes.
    • Ladle into bowls and serve with additional grated Parmesan.
    • Immediately store any leftover broth in a separate container so it does not make the leftover pasta soggy.

    Video

    Notes

    If you have leftover tomato paste from this recipe, you can wrap 1-2 tablespoons of paste at a time in plastic wrap. Then place those packets in a freezer bag. I do this all the time and add the tomato paste to soups and stews.

    Nutrition

    Calories: 426kcal | Carbohydrates: 66g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 418mg | Potassium: 657mg | Fiber: 3g | Sugar: 7g | Vitamin A: 340IU | Vitamin C: 19.5mg | Calcium: 105mg | Iron: 1.9mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    (Recipe Source: Adapted from my Nonna's method. Originally published as "Pasta e Zucchini" on June 11, 2014. Updated August 9, 2018.)

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    Reader Interactions

    Comments

    1. Amanda

      August 09, 2018 at 6:02 pm

      5 stars
      I love the versatility of zucchini. This is a great way to include veggies in a delicious comfort food meal.

      Reply
      • Mamma C

        August 09, 2018 at 6:05 pm

        The zucchini works so well here, with the garlic, tomato, chicken stock, Parmesan and pasta. Thanks, Amanda!

        Reply
    2. Helen @ family-friends-food.com

      August 09, 2018 at 5:40 pm

      5 stars
      I'm always on the lookout for new pasta recipes and this one looks terrific as we all love courgettes (zucchini). Thanks!

      Reply
      • Mamma C

        August 09, 2018 at 6:13 pm

        We love zucchini too! Combine it with pasta, and it's a match made in heaven. Thanks, Helen!

        Reply
    3. Gabi @ Leanjumpstart

      August 09, 2018 at 5:31 pm

      5 stars
      I'm still getting giant zucchinis from my mother in law and can't have enough recipes besides of zoodles. Thank you for inspiring me:)

      Reply
      • Mamma C

        August 09, 2018 at 5:36 pm

        This is a great way to use zucchini! Thanks, Gabi.

        Reply
    4. Demeter

      August 09, 2018 at 5:06 pm

      5 stars
      This is a great way to use up garden zucchini! Perfect dinner for Meatless Monday!

      Reply
      • Mamma C

        August 09, 2018 at 5:18 pm

        Yes on both fronts. I've used chicken stock here, but vegetarians can use vegetable stock. Thanks, Demeter!

        Reply
    5. Diane Conti

      August 09, 2018 at 3:58 pm

      I fill ice cube trays with tomato paste and freeze it. Then unmold them and store in a covered plastic container in the freezer.

      Reply
      • Mamma C

        August 09, 2018 at 5:17 pm

        Hi Diane - That's a great tip too! Thanks for sharing.

        Reply
    6. Pam Greer

      August 09, 2018 at 3:38 pm

      5 stars
      I've never cooked pasta this way, but it sounds delicious! I love learning real classic recipes like this!

      Reply
      • Mamma C

        August 09, 2018 at 3:41 pm

        I hope you give it a try, Pam! It's one of the most simple, delicious meals.

        Reply
    7. Joann

      June 14, 2014 at 6:05 pm

      So I had to make this again....this time I used escarole instead of zucchini and added a bit of freshly grated nutmeg while sautéing the greens...it was wonderful! Comforting and flavorful!!
      I love that your recipes are straightforward good food prep making additions or substitutions easy to suit the season or the mood! Thanks Andrea!!

      Reply
      • Mamma C

        June 14, 2014 at 8:09 pm

        You really have me craving escarole, Joann! I do like having a good, basic method that can be used with various ingredients. I'm glad this works for you too.

        Reply

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    I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you'll visit often! Read More…

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