One-Pot Zucchini-Basil Pasta

By Alexa Weibel

Updated June 13, 2025

One-Pot Zucchini-Basil Pasta
Jenny Huang for The New York Times. Food Stylist: Barrett. Washburne
Total Time
20 minutes
Rating
5(4,863)
Comments
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This no-colander-necessary, one-pot pasta method isn’t a gimmick: Cooking the noodles in just enough seasoned stock means they’re done in the same amount of time it takes the liquid to reduce into a concentrated, extra flavorful sauce. Mascarpone makes it silky, though crème fraîche or even softened cream cheese would be solid substitutes. While the pasta cooks, make a quick gremolata of chopped parsley, salted almonds and basil, which adds brightness and texture to the finished dish. Though this pasta comes together quickly, it requires more attention than some: Be sure to stir frequently so the noodles cook evenly, and add a splash of water toward the end of cooking, as needed, so they stay saucy.

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Ingredients

Yield:4 servings
  • 2¾cups vegetable stock
  • 12ounces medium pasta shells
  • 2medium zucchini (about 14 ounces total), trimmed and cut into ½-inch cubes
  • 4ounces mascarpone, crème fraîche or softened cream cheese
  • 1large garlic clove, finely chopped
  • ⅓packed cup thinly sliced basil
  • Kosher salt and black pepper
  • 3tablespoons chopped roasted salted almonds
  • 3tablespoons chopped Italian parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

478 calories; 15 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 71 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 16 grams protein; 887 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large, deep 12-inch skillet, bring stock to a boil over high heat. Once stock boils, stir in pasta, zucchini, mascarpone, garlic and half the basil; season generously with salt and pepper and reduce the heat to medium-high. Cook, stirring frequently, until pasta is tender and liquid is reduced until thickened and creamy, 12 to 13 minutes, adding a splash of water during the last few minutes of cooking if needed to moisten. Season to taste with salt and pepper.

  2. Step 2

    Meanwhile, prepare the gremolata: Chop almonds and parsley with remaining basil until finely chopped and combined; season with salt and pepper.

  3. Step 3

    Divide pasta among shallow bowls. Sprinkle with gremolata and serve immediately.

Ratings

5 out of 5
4,863 user ratings
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Comments

John Neill

Interesting to have a ‘one pot wonder ‘ recipe that’s ‘Italian’... but oh my who in their right mind would aim to have the pasta al dente -& pretend to be satisfied with a tender zucchini that’s been BOILED for nearly a quarter of an hour!!! The zucchini ( sliced as in recipe picture - no ‘cubes’ silliness please) should only be thrown in cooking water for the last 5 mins at the most - for me 3 mins perfect right at the end - I want my zucchini as toothsome as my pasta .. not a mushy mess.

Bob

Not a big deal, but when pasta is sold in 16 ounce packages, why have a recipe for 12 ounces?

G&N

Delish! Sautéed a shallot and 3 cloves of garlic with lemon zest and red pep flakes before adding the broth to the pot. Upped the broth to 4 cups and used the whole box of pasta and 8oz creme fraiche. Made copious amounts of gremolata. Ended by adding parm and lemon juice, served with a side of escarole with a lemony dressing.

Edith

I used labneh and it was delicious. Suggest not adding the cheese until the very end, seems like cooking the cheese for that long will cause the sauce to break.

Jayme

Odd recipe for the gremolata - classic is garlic, parsley, and lemon zest.

Linda R - So Smooth & Flavorful

I tried this recipe last night and made 2 very small adjustments to- cut the zucchini slightly larger & used a little more garlic. While the zucchini isn't al dente, I concur with an earlier opinion that it beautifully compliments the velvety sauce. Smiling while eating, I commented that this was a delicious mac & cheese for adults. The toppings of the gremolata, a little red pepper flakes, and some parmigiano reggiano - this is a keeper!

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