One-Pan Creamy Zucchini Pasta

One-Pan Creamy Zucchini Pasta – is a creamy pasta cooked in one pan with zucchini and squash for a bright flavor. You can use whatever fresh veggies you like but this is a great way to use all that zucchini.

ONE-PAN CREAMY ZUCCHINI PASTA

I wish I was one of those people who has a garden with zucchini coming out of my ears. The truth is that not only do I not have a garden but I can’t even keep the basil on my counter alive.

I do believe that people can grow and learn and that someday I’ll have that garden. This is me putting that out into the world. This pasta uses zucchini and yellow squash but the possibilities for vegetables you can use here are endless. 

CHEESE

Zucchini pairs wells with cheese and in this dish we use ricotta, mozzarella, and Parmesan cheese. It is creamy!

OTHER ZUCCHINI RECIPES

• Zucchini Brownies
• Pesto Ravioli with Chicken
• Zucchini Fries

OTHER ONE-PAN DINNERS:

• One-Pan Beef Burrito Skillet
• One-Pan Chicken Tortilla Bake
• One-Pan Chicken Enchilada Skillet
• Caprese Chicken Skillet
• One-Pot Bacon Broccoli Pasta
• One-Pan Mexican Chicken and Rice
• One-Pan Cheesy Chicken, Broccoli, and Rice
• One-Pot Sausage Broccoli Pasta
• Creamy Chicken Noodle Skillet
• One-Pan Monterey Chicken Pasta
• One-Pan Chicken and Spinach Orzo

One-Pan Creamy Zucchini Pasta

4.50 from 8 votes

One-Pan Creamy Zucchini Pasta - is a creamy pasta cooked in one pan with zucchini and squash for a bright flavor. You can use whatever fresh veggies you like but this is a great way to use all that zucchini.

Print Pin Rate

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Servings: 8 servings

Ingredients

• 2 tablespoons unsalted butter
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb short pasta
• 4 cups low-sodium chicken broth
• kosher salt , (I used about 1 teaspoon)
• 1 lb zucchini or yellow squash, quartered
• 1 cup ricotta cheese
• 1 cup mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 6 leaves basil, torn

Instructions

 

• In a large pot or saucepan, melt the butter over medium-high heat. Add the onion and cook until softened. Add the garlic and cook for an additional 30 seconds.
• Stir in the pasta and chicken broth. Add salt and pepper. Bring to a boil, cover with a lid, and cook for about 6 minutes stirring every once in a while, quickly replacing the lid. Add the zucchini and squash to the pan. Cook for another 4-6 minutes or until pasta is cooked and zucchini is tender.
• Stir in the ricotta and mozzarella cheese continuously until the cheeses are melted. Stir in the Parmesan cheese and basil. Add salt and pepper to taste and serve.

Cuisine: American

Course: All Recipes, Main Course

Author: Christy Denney