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Creamy One Pot Pasta with Zucchini
A 30-minute creamy pasta that's the answer to peak summer weeknight cooking.
Prep
5 min
Cook
25 min
Total
30 min
Serves
8
Instructions
- 01
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the zucchini and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook the zucchini, stirring occasionally, until it expels liquid, the liquid cooks off, and the zucchini caramelizes into a jam-like, spreadable consistency, 10 to 12 minutes. If you start to notice any browning at the bottom of your pot, reduce the heat to medium. Once jammy, transfer the zucchini into a medium bowl and set it aside.
- 02
In the same pot (don’t worry about wiping off any browned bits or pieces of zucchini that might be left in the pot), add 3 1/4 cups water and bring it to a boil over high heat. Season the water with the remaining 1 1/2 teaspoons salt. Once the water is boiling, add the pasta and cream cheese, and reduce the heat to medium-high. Break up the cream cheese with the back of a wooden spoon to disperse throughout. It’s okay if the pasta isn’t completely submerged in liquid. Cook, stirring frequently until the pasta is al dente and liquid is reduced and creamy, 11 to 13 minutes. If all the moisture cooks off and the pasta is still undercooked, add a splash of water.
- 03
Add the cooked zucchini, lemon zest, and lemon juice and cook until warmed through, 2 minutes. Add a splash of water to create a thin, glossy sauce, if needed. Season to taste with salt and pepper, if needed. Divide between bowls and top with toasted walnuts. Serve. Though it’s best enjoyed immediately, you can always refrigerate leftovers in an airtight container for up to 3 days and reheat it in the microwave or in a saucepan with a splash of water. Did you love the recipe? Give us some stars and leave a comment below!
Nutrition
per serving
- Calories
- 266
- Protein
- 6g
- Carbs
- 23g
- Fat
- 17g
- Fiber
- 2g
- Sugar
- 3g
- Sat. fat
- 6g
- Sodium
- 469mg
- Cholesterol
- 21mg
Variations & swaps
Riff Your Way
- If you want to jazz this recipe up, there are a million ways that you can riff. There are no wrong answers when you’re providing a solution to the greatest summertime dilemma of them all.
- Swap in vegetable or chicken stock for the water for a boost of added savory flavor.
- Use any short pasta shape that you like—I would avoid using any long noodle or any “frilly” shape that might break from excessive stirring, like trumpets or cascatelli.
- Trying to use up some fresh herbs? This pasta would happily accept a handful of fresh basil, mint, parsley, dill, or chives.
- Love garlic? Grate in a few cloves to your zucchini mixture.
- Feel free to swap your favorite toasted nut or seed for the walnuts.
- If you want to finish the pasta off with some grated Parm or Pecorino, I am certainly not going to stop you.
- Want to use a mix of summer squash and zucchini? Be my guest.
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