One-Pot Pasta with Zucchini Recipe
Make meal times easy with this 20-minute, one-pot pasta with zucchini recipe for a comfort food full of veggies
Servings: 4 servings
Equipment
Ingredients
- 1 pound rigatoni
- 2 large zucchini sliced
- 1/2 white onion finely chopped
- 4 cloves garlic minced
- 1 Tablespoon dried oregano
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Crushed red pepper to taste
- 4 cups broth vegetable or chicken
- 1/2 cup heavy cream
- 1 cup Parmesan cheese freshly grated
Instructions
- In a large pot, combine the rigatoni, zucchini, onion, garlic, oregano, thyme, salt, pepper, crushed red pepper, and broth.
- Place the pot over high heat and bring the mixture to a boil.
- Once boiling, reduce the heat to medium-low and cover the pot.
- Allow the mixture to simmer for 12-14 minutes, or until the rigatoni is cooked al dente and the zucchini is tender.
- Remove the pot from heat and stir in the heavy cream and Parmesan cheese until well combined.
- Let the dish sit for a few minutes to allow the sauce to thicken.
- Serve the creamy rigatoni with zucchini hot and garnish with additional Parmesan cheese, if desired.
- Store in an airtight container in the fridge for 2-3 days.
Nutrition
Serving: 1serving | Calories: 663kcal | Carbohydrates: 96g | Protein: 26g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 51mg | Sodium: 1946mg | Potassium: 614mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1376IU | Vitamin C: 21mg | Calcium: 387mg | Iron: 3mg