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(4,959)
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
4,959 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.

Dave Pantos

I used orzo instead of shell pasta and my family loved it!

Delish!

This was so good. I used goat cheese, but needed to nearly double the amount of liquid for the pasta to be al dente and not crunchy.

CookingSherry

I make this recipe a LOT. My favorite version is 14-18oz of broccoli florets (fresh) and home grown basil, with Knorr tomato chicken bouillon for the water base (I usually add an extra ¼ cup of liquid since I live in a desert. I also throw in some fresh oregano and top it with truffle parmesan. The fresh vegies go in during the last 10 minutes of cooking, otherwise they are mushy. I often add chopped leftover chicken or turkey, and have used diced pepperoni. Variation is unlimited.

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