One-Pan 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.
- 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 use about 1 teaspoon))
- 1 lb zucchini or yellow squash, quartered
- 1½ cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup mozzarella cheese
- 6 leaves basil, torn
- 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 Parmesan cheese. Sprinkle the mozzarella cheese on top and let it melt. Sprinkle with basil. Add salt and pepper to taste and serve.
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!
One-Pan Creamy Zucchini Pasta
- is a creamy pasta cooked in one pan with zucchini and squash for a bright flavor.
