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One-pan creamy zucchini pasta

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.

Course All Recipes, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Yield 8 servings


  • 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


  1. 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.

  2. 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.

  3. 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.