This One-Pot Penne With Zucchini and Parmesan Recipe is a cheesy and garlicky recipe, which is made with fresh zucchini and Parmesan cheese. It’s the perfect weeknight dinner, ready in about 20 minutes.
One-Pot Penne With Zucchini and Parmesan Recipe Ingredients
- Coarse salt and freshly ground pepper
- 2 medium zucchini
- 8 ounces penne pasta
- 3 tablespoons extra-virgin olive oil
- ⅓ cup grated Parmesan
- ½ teaspoon minced garlic
- ¼ teaspoon red-pepper flakes
How To Make One-Pot Penne With Zucchini and Parmesan
- Prep Zucchini and Water: Bring a large pot of generously salted water to a boil. While the water is heating, shred the zucchini on the large holes of a box grater. Place the shredded zucchini in a colander in the sink, toss with 1/2 teaspoon of salt, and let it stand for at least 10 minutes to drain.
- Cook and Drain Pasta: Add the penne to the boiling water and cook according to package directions until al dente. Drain the cooked pasta directly over the salted zucchini in the colander. The heat from the pasta will help to tenderize the zucchini.
- Combine and Season: Transfer the hot pasta and zucchini mixture back to the pot. Add the olive oil, grated Parmesan, minced garlic, and red-pepper flakes. Toss everything together until well combined. Season to taste with additional salt and pepper. Serve immediately, with an extra drizzle of olive oil and a sprinkle of Parmesan cheese if desired.
Recipe Tips
- Why salt the zucchini first? This crucial step draws excess water out of the zucchini, preventing the final dish from becoming soggy and concentrating the squash’s flavor.
- Don’t rinse the pasta or zucchini: The starch from the pasta water helps the sauce cling to the penne, and you want to retain the heat to wilt the zucchini and lightly cook the garlic.
- How to add extra flavor: For a fresh, herbal note, toss in some thinly sliced basil or parsley at the end. A squeeze of fresh lemon juice can also brighten up all the flavors.
- Can I use a different pasta shape? Absolutely. Any medium-sized pasta shape like fusilli, rigatoni, or rotini would work well as a substitute for penne.
What To Serve With Penne and Zucchini
This simple pasta dish pairs wonderfully with a variety of sides. Consider serving it with:
- A simple green salad with a vinaigrette dressing
- Grilled chicken or shrimp for added protein
- Crusty garlic bread to soak up any sauce
How To Store Penne with Zucchini
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or olive oil to loosen the pasta.
- Freeze: Freezing is not recommended for this dish, as the texture of the zucchini can become mushy upon thawing.
Penne With Zucchini and Parmesan Nutrition Facts
- Calories: 450-500 kcal
- Carbohydrates: 60g
- Protein: 15g
- Fat: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this is a great base recipe. You could add a handful of cherry tomatoes (halved) or some fresh spinach to the colander with the zucchini before draining the pasta over them.
Before you drain the pasta, reserve about 1/2 cup of the starchy cooking water. When you toss everything together in the pot, add a splash or two of this reserved water to create a light, creamy sauce.
While you can, shredding it fresh is recommended. Pre-shredded zucchini can be drier and may not release as much water or have as much flavor.
Try More Recipes:
- I Tried Martha Stewart’s Zucchini Muffins. I Didn’t Expect to Cry Over Citrus.
- I Tried Martha Stewart’s Zucchini Fritters — and Got Grease on the Window
- I Tried Martha Stewart’s Chocolate Zucchini Bread – And It Tasted Like a Memory I Never Meant to Keep
One-Pot Penne With Zucchini and Parmesan Recipe
Description
A quick and savory one-pot pasta dish where hot penne wilts salted zucchini and melts Parmesan cheese into a light, garlicky sauce.
Ingredients
Instructions
- Bring a pot of salted water to a boil.
- Toss shredded zucchini with 1/2 tsp salt in a colander and let stand.
- Cook penne until al dente, then drain directly over the zucchini.
- Return pasta and zucchini to the pot.
- Stir in olive oil, Parmesan, garlic, and red-pepper flakes.
- Season with salt and pepper to taste and serve immediately.
Notes
- Salting the zucchini in a colander for at least 10 minutes is essential to remove excess moisture.
- For a creamier texture, reserve a bit of pasta water and add it back to the pot when tossing all the ingredients together.
- Feel free to add fresh herbs like basil or a squeeze of lemon juice at the end for extra brightness.
- Pecorino Romano can be used in place of Parmesan for a sharper, saltier flavor.