One-Pot Zucchini-Basil Pasta

By Alexa Weibel

Updated June 12, 2025

  • Jenny Huang for The New York Times. Food Stylist: Barrett. Washburne
Media 1 of 1
Total Time
20 minutes
Rating
5(5,878)
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

  • 2 ¾ cups vegetable stock

  • 12 ounces medium pasta shells

  • 2 medium zucchini (about 14 ounces total), trimmed and cut into ½-inch cubes

  • 4 ounces mascarpone, crème fraîche or softened cream cheese

  • 1 large garlic clove, finely chopped

  • ⅓ packed cup thinly sliced basil

  • Kosher salt and black pepper

  • 3 tablespoons chopped roasted salted almonds

  • 3 tablespoons chopped Italian parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

71 grams carbs; 29 milligrams cholesterol; 478 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 15 grams fat; 5 grams fiber; 887 milligrams sodium; 16 grams protein; 6 grams sugar

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.

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Ratings

5 out of 5
5,878 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.

Miranda

Add lemon zest to the gremolata!

AnnieM

Easy, quick, and customizable! I added red pepper flake and cannellini beans, but would stir in arugula next time. Also, I sauteed zucchini slices separately and added at the end. Will cook again!

KHJ

Really very tasty for how easy it is, a great weeknight recipe. Only changes I made: - Increased to 4 cups stock for 16 oz pasta - Grated the zucchini (highly recommend!) - Sautéed the garlic with olive oil and red pepper flakes before adding to the mix Will make again!

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