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Creamy One Pot Pasta with Zucchini
Creamy One Pot Pasta with Zucchini
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Creamy 30-minute pasta with caramelized zucchini - the perfect summer weeknight meal.
Ingredients:
  • 1/4 cup olive oil
  • 4 large or 5 medium zucchini (2 pounds), coarsely grated
  • 2 1/2 teaspoons kosher salt, divided, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 3 1/4 cups water
  • 1 pound dry rigatoni or penne pasta
  • 6 ounces cream cheese, softened
  • 1 lemon, zested and juiced (about 2 tablespoons juice)
  • 1/4 chopped toasted walnuts
Instructions:
  • Saute the zucchini until it caramelizes: Heat oil in a large heavy-bottomed pot over medium-high heat. Add zucchini, season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook until it releases liquid, cooks off, and caramelizes, about 10 to 12 minutes. If browning, lower heat. Transfer to a bowl once jam-like.
  • Cook the pasta in 3 1/4 cups of water seasoned with 1 1/2 teaspoons of salt. Add the cream cheese and bring the mixture to a boil. Reduce heat to medium-high and stir occasionally until the pasta is al dente and the sauce is creamy, 11 to 13 minutes. If needed, add a splash of water to finish cooking the pasta.
  • Reincorporate the zucchini: Mix in the cooked zucchini, lemon zest, and lemon juice, heating for 2 minutes until warmed through. Add a splash of water for a delicate, shiny sauce if desired. Adjust seasoning with salt and pepper to taste. Serve in bowls and garnish with toasted walnuts. Enjoy right away, or store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water before serving. If you enjoyed the dish, feel free to leave a star rating below!

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