One-Pot Pasta with Zucchini Recipe

Name: One-Pot Pasta with Zucchini Recipe
Prep time: 2 min
Cook time: 15 min
Total time: 17 min
Ingredients: Rigatoni noodles; Fresh zucchini, yellow or white onions; Whole fresh cloves or pre-minced; Dried oregano, dried thyme, salt, pepper, crushed red pepper; Chicken or vegetable broth

BySusan Miller August 17, 2025August 17, 2025

Jump to Recipe· 4.7 from 52 reviews

This One-Pot Pasta with Zucchini is your weeknight dinner hero—creamy, full of fresh summer veggies, and truly effortless to whip up. With rigatoni, vibrant zucchini, fragrant herbs, and a luscious Parmesan cream sauce, you’ll have a bowl of cozy, flavorful pasta on the table in under 20 minutes—no need to juggle multiple pots or stress about cleanup!

Why You Should Make This Recipe

Quick & Easy: From start to finish, this entire meal comes together in just one pot and less than 20 minutes.
One-Pot Magic: Minimal cleanup means you spend less time in the kitchen and more time enjoying your meal.
Flavor-Packed: Simmering the pasta with aromatics and broth gives it a depth of flavor you just can’t get in separate-boil recipes.
Seasonal & Versatile: Zucchini shines here, but the recipe welcomes whatever fresh veggies you have on hand.

One-Pot Pasta with Zucchini Recipe - Recipe Image

Ingredients & Substitutions

Everything for this One-Pot Pasta with Zucchini is designed for simplicity but each ingredient truly matters—their flavors and textures meld together as they simmer in a single pot. Don’t be shy about swapping based on what you have, but these basics are the building blocks of that irresistible creamy, veggie-rich finish.

Pasta: Rigatoni is amazing for soaking up sauce, but penne, fusilli, or even spaghetti work beautifully here.
Zucchini: The star of the show—cut it into bite-sized pieces for the best texture and even cooking.
Onion: Adds subtle sweetness and depth; yellow or white, finely chopped, is perfect.
Garlic: Freshly minced cloves give the brightest, most aromatic flavor, but jarred will work if you’re in a pinch.
Broth: Chicken or vegetable broth infuses the pasta as it cooks—choose low-sodium to control saltiness.
Herbs & Seasonings: Dried oregano, thyme, salt, pepper, and crushed red pepper bring a savory, gently spicy Italian flair.
Heavy Cream: The secret to a velvet-smooth, luxurious sauce.
Parmesan Cheese: Freshly grated from a block melts in flawlessly for that classic cheesy finish—nothing pre-shredded, please!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make One-Pot Pasta with Zucchini

Step 1: Gather & Prep Your Ingredients

This recipe moves fast, so start by measuring out all your ingredients, dicing the zucchini and onion, and grating your Parmesan cheese. Having everything ready means you can just toss and go—no scrambling while the pasta simmers!

Step 2: Combine and Boil

In a large, heavy-bottomed pot, combine your dry pasta, zucchini, onion, garlic, dried herbs, salt, pepper, and broth. Place over high heat and bring everything up to a lively boil—this is where all that flavor starts to infuse right into the noodles.

Step 3: Simmer to Perfection

Once boiling, reduce the heat to medium-low, cover with a lid, and let your One-Pot Pasta with Zucchini gently simmer. Stir occasionally, and watch as the pasta becomes tender and the zucchini turns perfectly soft—about 10-12 minutes is usually just right.

Step 4: Creamy Finish

When the pasta is just al dente and most of the liquid is absorbed, remove from heat. Stir in the heavy cream and freshly grated Parmesan until it’s all coated in a silky, cheesy sauce—your kitchen will smell absolutely irresistible at this step!

Step 5: Rest and Serve

Let the pasta sit uncovered for a couple of minutes—this helps the sauce thicken and cling to every piece. Taste and adjust seasonings if needed, then dish up while it’s still deliciously warm.

How to Serve One-Pot Pasta with Zucchini

Garnishes

I love sprinkling extra Parmesan over the top, a handful of fresh basil or parsley, and a pinch of crushed red pepper for a pop of color and a flavorful finishing touch. Even a twist of black pepper or a drizzle of good olive oil makes it feel extra special!

Side Dishes

Serve this luscious pasta with a crisp green salad, some roasted veggies, or simply a hunk of crusty bread to mop up any extra sauce. It’s lovely with a glass of dry white wine or sparkling water with lemon, too.

Creative Ways to Present

Try serving your One-Pot Pasta with Zucchini in shallow bowls garnished with edible flowers for a summery vibe or twirl individual nests of pasta onto plates for a dinner party feel. A sprinkle of toasted pine nuts or crushed pistachios adds crunch and color if you want to take it over the top!

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. The creamy sauce might thicken as it sits, but the flavors deepen and become even more comforting after a night in the fridge.

Freezing

Although you can technically freeze One-Pot Pasta with Zucchini, the creamy sauce may separate a bit after thawing. If you do freeze it, let it cool completely, portion into freezer-safe containers, and use within 2 months for the best taste and texture.

Reheating

Reheat gently on the stovetop or in the microwave, adding a splash of milk, broth, or even water to bring back creaminess. Stir occasionally until heated through, and taste for seasoning before serving.

FAQs

Can I use a different vegetable instead of zucchini?

Absolutely! Summer squash, mushrooms, or bell peppers all work well—just cut them into bite-sized pieces so they cook at the same rate as the pasta.
What’s the best kind of pasta to use for One-Pot Pasta with Zucchini?

Rigatoni, penne, or fusilli are fantastic because they hold onto the creamy sauce and bits of zucchini, but feel free to use any pasta shape you love or have on hand.
Is there a way to make this dish lighter or dairy-free?

You can use half-and-half or whole milk instead of heavy cream for a lighter sauce, and swap in a dairy-free Parmesan and unsweetened oat or soy cream for a plant-based version.
Can I double the recipe?

Yes! Just be sure to use a big enough pot so the pasta cooks evenly and everything gets coated in that lovely sauce—this is a great dish for feeding a crowd.

Final Thoughts

If you’re looking for a no-fuss, full-flavor dinner that feels downright cozy and a little bit fancy, this One-Pot Pasta with Zucchini truly delivers. Whether you’re new to one-pot cooking or already obsessed, give it a try—you just might find yourself making it on repeat all season long!