One-Pot Italian Pasta with Zucchini

Pasta with zucchini in a bowl with a spoon to the side

One-Pot Italian Pasta with Zucchini

This pasta with zucchini dish is made with only 5 ingredients (pasta, zucchini, olive oil, onion, and parmigiano reggiano), and made all in one pot! The zucchini gently simmers in a pan, then pasta is added and releases all its starches while cooking to make a creamy and tasty dish that any Italian nonna would approve of!

Course Pasta, Soup

Cuisine Italian

Diet Vegetarian

Prep Time 5

Cook Time 20

Servings people

Calories 402kcal

Author Pina Bresciani

Ingredients

2 tablespoon olive oil extra virgin
½ cup onion chopped into small dice
4 cups zucchini chopped into a medium dice
700 mL warm water approximate, see notes
200 grams small pasta like ditalini
¼ cup parmigiano reggiano grated
6 basil leaves medium size, optional
1 tablespoon lemon zest optional
salt and pepper to taste

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, mix it in with the onion and olive oil. Season with salt and pepper.
Add about 400-500mL of water (just enough to cover the zucchini).
Let the zucchini cook for about 7-10 minutes.
Remove about 2 cups of zucchini into a measuring cup and blend with an immersion blender until completely blended.
Add the blended zucchini 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, lemon zest and basil. Stir once more.
Plate, top with more olive oil and parmigiano if desired. Enjoy!

Notes

Many people add pancetta to dishes like these. If you'd like to add pancetta, slice ½ cup into small cubes. Add it to the pan with the olive oil before adding the onion. Cook it over medium heat until the fat has rendered off and it's crispy. Then add the onion and proceed with the recipe as directed.
I used water in this dish, but you could use vegetable stock as well
Make sure to keep adding liquid (water or stock) to the pan as the pasta is cooking and it starts drying out (this is a process in Italian called risottare)
To store and reheat: Place in an airtight container in the fridge for up to 3 days. To reheat, place in a saucepan on the stove and add some water, because it will most likely have dried out in the fridge.

Nutrition