One Pot Creamy Zucchini Pasta
A veggie and cheese packed pasta ready in just 30 minutes!
Servings 8 people
Calories 428kcal
Equipment
Ingredients
- 1 lb pasta cavatappi or other short pasta
- 2 cups zucchini shredded
- 1 1/2 - 2 cups corn about 2 large ears
- 1/2 large onion minced
- 3 cloves garlic minced
- 1 cup ricotta cheese about 7.25 oz or 206 g
- 1 cup parmesan cheese grated, about 3.25 oz
- 4 cups stock vegetable or chicken, warmed or room temperature.
- 2 tablespoons olive oil or butter
- 1/4 cup fresh parsley minced, .2 oz
- 1/2 cup fresh basil minced, .4 oz
- 1 tablespoon lemon juice
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- lemon zest to finish with
Instructions
- Prep Veggies: Cut the kernels off of the cobs of the ears of corn. Coarsely grate the zucchini and use a cheesecloth or paper towels to gently squeeze out the excess water.
- Saute: In a Dutch oven or large pot with a lid, heat over medium heat. Add olive oil and then add the onions and garlic and saute for 2 minutes, stirring often. Deglaze with the lemon juice, stir, and then add the dried thyme, salt, and pepper and stir.
- Add Veggies: Add corn and grated zucchini, and stir and saute for another minute. Add warm stock and pasta, and heat to high, and stir.
- Cook Pasta: Once the stock begins to boil, cover and cook for 9 minutes (for cavatappi, see recipe notes).
- Add Cheese: After the 9 minutes, turn the heat down to low, mix the pasta, add chopped herbs and then the ricotta and parmesan, and mix well to incorporate all of the creamy ricotta and the parmesan melts. Finish with a little bit of lemon zest from the skin of a lemon.
- Serve and Enjoy! Garnish with fresh basil and serve and enjoy!
Notes
Storage: Store leftovers in the fridge for up to 4-5 days.
Cook Times
Cover and cook for the amount of time listed on the box for al dente pasta.
Substitutions
Pasta: Any short pasta is great for this recipe!
Cheese: Whole fat ricotta is best for this recipe. Another hard nutty cheese like Romano would be delicious in place of Parmesan.
Stock: We've used both chicken and vegetable stock to keep it vegetarian.
Nutrition
Calories: 428kcal | Carbohydrates: 57g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 28mg | Sodium: 624mg | Potassium: 478mg | Fiber: 3g | Sugar: 6g | Vitamin A: 618IU | Vitamin C: 12mg | Calcium: 245mg | Iron: 2mg
