You can make one-pot Pasta with Zucchini in 35 minutes! You'll love this Italian meal that's a cross between soup and a pasta dish. It's accented with tomato, garlic and Parmesan and based on my family's zucchini pasta recipe from Naples!
I first published this Pasta with Zucchini Recipe back in 2014, when Cooking with Mamma C was just 11 days old. That's because it's one of our favorite meals ever, and I couldn't wait to tell everyone about it!
All you need is 35 minutes to get this Italian comfort food on your table.
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 a thicker consistency when the liquid is absorbed. They include Pasta e Piselli (Peas), Italian Pasta with Broccoli and Pasta e Fagioli.
My Nonna's version of this Pasta with Zucchini was like that. She started by heating olive oil in a pot, adding onions and garlic, then tomato, zucchini and seasonings. When the vegetables were tender, she'd add just enough water to the pot to cook the pasta without draining it.
After I got married and started cooking for my own family, I decided to try making this macaroni and zucchini more soup-like. I added chicken stock (affiliate link) and increased the total volume of liquid by 50%.
I also omitted the onions and began using tomato paste instead of a fresh tomato.
The result is a pasta dish with just enough of a rich, flavorful tomato broth. You have to make this!
Recipe ingredients
Pasta: It's best to use a small type of pasta such as medium shells or orecchiette, since this is served in broth and eaten with a spoon like soup. (You have to try Orecchiette with Sausage and Rapini!)
Zucchini: You'll need three medium zucchini. (If you have four, use them all. It's a great way to get your veggies in!)
Chicken Stock: Cooking pasta in chicken stock makes it taste delicious! I always use two parts stock to one part water to produce a deeply flavorful broth. Feel free to substitute vegetable stock for a vegetarian dish.
Tomato Paste: You just need two tablespoons of tomato paste to thicken the broth and impart delicious flavor. I like to keep little packets of it in the freezer. (See the Recipe Tips section.)
But, feel free to use a fresh tomato instead. (Peel, seed and chop it first.)
Parmesan: Stirring in fresh Parmesan cheese at the end helps make a velvety "zucchini pasta sauce" that coats the shells or orecchiette. Note, some vegetarians won't eat Parmesan cheese due to the animal enzyme it contains, so ask before serving this to them.
How to make it
See the card at the end of this post for the full recipe, but here's an overview.
Cut up the zucchini
Start by cutting the zucchini into ⅓-inch-thick triangles.
- Cut off the ends of the zucchini.
- Cut the zucchini in half the short way, then cut each of those in half the long way.
- If the planks are wide, you can cut those in half again the long way.
- Slice the planks into wedges ⅓-inch thick.
Cook the zucchini and pasta
- Sauté the garlic, tomato paste and zucchini in olive oil in a 6-quart pot (affiliate link).
- Cover and cook on medium-low until the sautéed zucchini is tender.
- Add the chicken stock and water to the pot. Cover and bring to a boil.
- Cook the pasta in the boiling pot of zucchini until al dente. Do not drain.
- Stir in the Parmesan cheese and serve.
Recipe tips
- To avoid soggy leftovers, remove any extra broth from the pan after serving and refrigerate it separately from the pasta.
- If you want to make half a pound of pasta instead of a pound, you can either halve the entire recipe or just make half a pound of pasta and keep all other ingredient amounts the same. You'll have extra broth to use when serving and to save for leftovers.
- 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.
Zucchini pasta variations
This is a delicious, meatless dish that's perfect for a Lenten meal.
But feel free to add some protein! Pasta, zucchini and chicken works well. See this chicken soup with pastina to learn how to quickly cook and shred chicken breasts to stir in.
Other options include making this with shrimp or cooked, ground Italian sausage.
What to serve with it
Pasta with Zucchini makes a great first dish, followed by seafood like Basil Pesto Salmon or Parmesan-Crusted Cod. You also could serve it before Easy Chicken Marsala or Italian Chicken Cutlets.
Frequently asked questions
For a vegan version of this zucchini and pasta, use vegetable stock instead of chicken stock and omit the Parmesan cheese. You could try adding vegan Parmesan instead.
In this recipe, we're using six cups of liquid for one pound of small pasta, plus three medium zucchini. It produces a soupy result initially, but most of the liquid will absorb the longer the pasta and zucchini sits.
For a less soupy one-pot pasta, use a minimum of five cups of water for small pasta. You'd need at least 5 ½ cups of water for medium-size pasta.
More zucchini recipes
- Italian Zucchini Casserole
- Pan-Fried Zucchini with Mint
- Zucchini Fritter Recipe
- Zucchini Bread with Walnuts
- Shrimp Stew with Zucchini
And don't miss these Fried Zucchini Blossoms!
Enjoy!
If you try this Pasta with Zucchini Recipe, please leave a comment and a rating!
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Pasta with Zucchini
Ingredients
- 3 medium zucchini
- 3 cloves garlic
- 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 a vegetarian dish)
- 2 cups hot water
- 1 pound small pasta (such as shells or orecchiette)
- ⅓ cup grated Parmesan cheese (Use fresh. See notes.)
- 3 shakes of red pepper flakes
- additional grated Parmesan to top each serving
Instructions
- Rinse the zucchini and pat them dry. Trim off the 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 about ⅓-inch thick.
- Peel and press the garlic. Heat the oil in a 6-quart pot on medium-high. Add the garlic and cook, stirring, for one minute.
- Add the zucchini wedges, 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 the zucchini until it's just tender (about 12 minutes). Stir periodically to prevent sticking.
- Remove the lid and add the chicken stock and hot water. Stir to blend. Increase the heat to high, cover, and bring the liquid to a boil.
- When the pot is boiling, add the pasta and stir periodically to prevent sticking. Cook the pasta until it's al dente.
- When pasta is cooked, do NOT drain it. Turn off the heat and stir in Parmesan cheese. Add red pepper flakes.
- Ladle it 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. Store the leftovers separately in the refrigerator for up to four days. Reheat the pasta in the microwave with some broth added.
Video
Notes
- If you want to make half a pound of pasta instead of a pound, you can either halve the entire recipe or just make half a pound of pasta and keep all other ingredient amounts the same. You'll have extra broth to use when serving and to save for leftovers.
- If you're serving this as a vegetarian meal, use vegetable stock. Note that some vegetarians don't eat Parmesan cheese, because it contains an animal enzyme. You might need to omit it.
- For a vegan version, use vegetable stock instead of chicken stock and omit the Parmesan. You could try adding vegan Parmesan instead.
Nutrition
(Recipe Source: Adapted from my Nonna's method. Originally published as "Pasta e Zucchini" on June 11, 2014. Updated now with additional photos and information.)
Amanda says
I love the versatility of zucchini. This is a great way to include veggies in a delicious comfort food meal.
Mamma C says
The zucchini works so well here, with the garlic, tomato, chicken stock, Parmesan and pasta. Thanks, Amanda!
Helen @ family-friends-food.com says
I'm always on the lookout for new pasta recipes and this one looks terrific as we all love courgettes (zucchini). Thanks!
Mamma C says
We love zucchini too! Combine it with pasta, and it's a match made in heaven. Thanks, Helen!
Gabi @ Leanjumpstart says
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:)
Mamma C says
This is a great way to use zucchini! Thanks, Gabi.
Demeter says
This is a great way to use up garden zucchini! Perfect dinner for Meatless Monday!
Mamma C says
Yes on both fronts. I've used chicken stock here, but vegetarians can use vegetable stock. Thanks, Demeter!
Diane Conti says
I fill ice cube trays with tomato paste and freeze it. Then unmold them and store in a covered plastic container in the freezer.
Mamma C says
Hi Diane - That's a great tip too! Thanks for sharing.
Pam Greer says
I've never cooked pasta this way, but it sounds delicious! I love learning real classic recipes like this!
Mamma C says
I hope you give it a try, Pam! It's one of the most simple, delicious meals.
Joann says
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!!
Mamma C says
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.