One Pot Pasta Ceci e Zucchine

This pasta with zucchini and chick peas dish is made with only 6 ingredients (olive oil, onion, chick peas, zucchini, pasta, and parmigiano reggiano). The chick peas and zucchini simmer in water to create a broth, then they are blended and added back into the broth to create a beautiful creamy consistency. Then pasta is added and cooked right in the broth. It releases its starches to add even more creaminess.

Whenever I would visit my nonna in Italy, she would make one pot pasta dishes like this one, she loved making pasta and chick peas without zucchini, another favorite of hers was pasta and potatoes, and we can't forget pasta and peas. She was the queen of one pot pasta, to say the least.

Let's make it!

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One-Pot Pasta Ceci e Zucchine

This pasta with zucchini dish is made with only 6 ingredients (olive oil, onion, chick peas, zucchini, pasta, and parmigiano reggiano). The chick peas and zucchini simmer in water to create a broth, then they are blended and added back into the broth to create a beautiful creamy consistency. Then pasta is added and cooked right in the broth. It releases its starches to add even more creaminess.

Course Pasta, Soup

Cuisine Italian

Diet Vegetarian

Prep Time 25 minutes minutes

Servings 2 people

Calories 507kcal

Author Pina Bresciani

Ingredients

• 2 tablespoon olive oil plus more for drizzling
• ½ cup yellow onion cut into small dice
• 2 cups zucchini cut into a medium dice
• 1 can chick peas drained and rinsed, about 1.5 cups
• 1 litre warm water approximate
• 175 grams small pasta ditalini or conchigliette
• 2 tablespoon parmigiano reggiano, grated
• salt and pepper to taste
• 2 teaspoon lemon zest optional
• 4 leaves fresh basil hand-torn, optional

Instructions

• In a large pan with high sides, add the olive oil over medium heat.
• Once the olive oil is warmed through, add in the onion. Cook until it's golden and fragrant, about 5 minutes.
• Add in the zucchini and chick peas, mix them in with the onion and olive oil. Season with salt and pepper.
• Add about 2 cups of warm water (just enough to cover the zucchini and chick peas.
• Let the zucchini and chick peas cook for 5-7 minutes.
• Remove about 1 ¼ cups of zucchini into a measuring cup and blend with an immersion blender until completely blended.
• Add the blended zucchini and chick peas back into the pan. Adjust for salt and pepper
• Once the liquid comes back to a boil, add in the pasta
• Cook the pasta. When the pasta starts drying out, add more warm water one ladle at a time. Continue this process until the pasta is cooked. Cook the pasta until it is done to your liking.
You will have to keep stirring the pasta often while it's cooking, or else it will stick to the bottom of the pan.
• Remove from heat, and add grated parmigiano reggiano, and drizzle with extra olive oil. Stir once more.
• Plate, top with more olive oil and parmigiano if desired. Buon Appetito!

Nutrition Facts

One-Pot Pasta Ceci e Zucchine

Amount Per Serving

Calories 507 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 3mg1%

Sodium 122mg5%

Potassium 590mg17%

Carbohydrates 74g25%

Fiber 5g21%

Sugar 7g8%

Protein 15g30%

Vitamin A 342IU7%

Vitamin C 28mg34%

Calcium 126mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.