One-Pot Cheesy Zucchini Pasta
Equipment
- Cutting board
- Chef’s knife
- 10-inch saucepan or skillet
Ingredients
- 2 tbsp olive oil
- 3 medium zucchini, halved vertically, then sliced into thin half moons
- 4 scallions, thinly sliced
- 4 garlic cloves, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 1 lemon, zested and juiced, divided
- 2 1/4 cups vegetable or chicken stock (or water)
- 8 ounces orecchiette pasta
- 1/2 cup grated Parmesan cheese
- 1/2 cup thinly sliced fresh basil leaves, plus more for garnish
Substitutes
- Olive oil —> butter will work here since we’re cooking at medium heat.
- Zucchini—> yellow summer squash also works! Try throwing 1 cup corn kernels in at the end, yum.
- Scallions—> 1 small shallot, minced, or 1/2 small yellow onion, minced.
- Garlic cloves—> stir in 1 teaspoon garlic powder at the end with the Parmesan.
- Pepper—> pinch of red pepper flakes, or omit.
- Lemon—> the lemon really helps brighten things up, it adds a lot of flavor. If you don’t have one, add 2 teaspoons of a light colored vinegar.
- Vegetable or chicken stock—> using a stock/broth adds a lot of flavor, but water totally works here too.
- Orecchiette pasta—> rotini, orzo, or another small pasta shape similar in size to orecchiette.
- Parmesan cheese—> manchego, pecorino romano, or another finely grated hard cheese.
- Basil—> 1 tablespoon fresh thyme leaves, but add them when you’re sauteeing the zucchini. Parsley also will work. A few mint leaves would be delicious thrown into the mix as well.
Instructions
- Warm 2 tablespoons olive oil in a 10-inch saucepan or deep skillet over medium heat. Add 3 medium, thinly sliced zucchini, 4 thinly sliced scallions, 4 thinly sliced garlic cloves, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and the ZEST ONLY (not juice yet!) of 1 lemon.
- Cook for 15 to 20 minutes, stirring every few minutes, until the zucchini is very soft.
- Pour in 2 1/2 cups vegetable stock, scrape up any bits that are stuck to the bottom of the pan, and bring to a boil over high heat. Stir in 8 ounces pasta. The water might not cover the pasta depending on the size of your pot - that’s OK!
- Reduce heat to medium and simmer uncovered, stirring often, for 12 to 15 minutes or until the pasta is cooked and all but 1/4 cup or so of the liquid has evaporated.
- Depending on the size of the pot you use, it may take more or less time for the liquid to evaporate - if the liquid evaporates before the pasta is cooked, add another ¼ cup of water and keep cooking.
- Remove the pot from heat once the pasta is tender. Stir in 1/2 cup Parmesan cheese, 1/2 cup basil leaves, and the juice from the zested lemon.
- Taste and season with additional kosher salt as needed.
- Serve immediately, garnished with more basil, a drizzle of olive oil, and freshly ground black pepper.