One-Pot Zucchini-Basil Pasta

Took 4 cups broth/water to get penne pasta cooked. Should have re-read other notes about cooking garlic before adding water. I used about 6 oz full fat ricotta instead of mascarpone. I added chopped small jalapeno to the gremalata. Next time I will add lemon juice and/or zest. I topped it with Parmesan. I didn’t have enough zucchini on hand so added fresh broccoli and English peas that were in my fridge.

I made this as written except used pine nuts and cream cheese. I had to up the broth because it became quite thick before the pasta was done cooking. It was very easy and tasty and the zucchini did not turn to mush.

I was pleasantly surprised by this dish after reading all the complaints. The ease of preparation balances nicely with the quality of the meal. I used neufatchel cheese with whole wheat penne. I needed to add about a cup of water at the end. Only change was adding lemon zest to the gremolata which enhanced the freshness of the dish.

Good dish. Some olives at the end made a good addition. The sauce and pasta makes it a belly stuffer, so I would recommend it as a "small" side dish.

Very bland even after using Boursin cheese instead of marscapone. Added lemon zest to brighten it up but it didn't help.

Used only 8 oz of pasta, but needed a lot more broth than specified. The zucchini melted into the sauce, and that was fine. I sautéed the garlic in some oil to start, then proceeded as directed. At the end, I added a splash of lemon and some lemon zest, and some grated Parmesan. In addition to basil, which I added all of at the end, I added a tablespoon of pesto. I didn’t have mascarpone, so used cream cheese, which I also waited until the end to add. Turned out quite tasty.

I made this as directed. Had to add about a cup of extra broth toward the end to get the pasta ‘just right’ ( and I used more veg broth instead of water.) I used light cream cheese. My family voted this down, said it was bland and the squash was soggy! I agree it needed punch. Was missing a flavor dimension. However, as the cook, I liked the ease of preparation. I may try again with some of the reader suggestions for additions to up the umami and to add the veggies last.

Used chive cream cheese instead of marscapone. Maybe add sliced zucchini with the last 3-4 minutes of cooking. Topped with parm. Yummy!

There is a variant of this famously attributed to Meghan, the famed former Duchess of Sussex! You fry the zucchini until caramelized and tender, add the garlic, then simmer the vegetables in stock (chicken or vegetable) for an extended amount of time until the zucchini absolutely falls apart. Adding some pasta water and pasta at the end to toss. Fresh parsley on top. Adding the mascarpone would be new to this recipe but the above is a DELICIOUS and summery alternative to tomato sauce.

Would this work with GF pasta made from rice?

Tried as written: gloppy mush. A vegetarian pasta should taste FRESH. I'll stick to the old (Italian) way: Fry zucchini (gently) in oil/butter, garlic and/or scallions, red pepper flakes. Transfer pasta (very al dente) to zucchini along with 1/2 cup pasta water. Stir until pan is almost dry. Spritz (off-heat) with lemon juice and/or zest. Add chopped parsley, almonds, lots Parmesan. For non-vegetarians, diced pancetta fried with the zucchini, is great.

Made it and enjoyed it. Might add the step of roasting the zucchini first and then adding it to the pot while the pasta cooks. Added red pepper and lemon to the plated servings.

Hi, what dairy-free plant-based substitute for mascarpone do you recommend?

I’ve made a similar recipe, however alter it as I grate the zucchini and sauté first with shallot and garlic, add the pasta and veggie broth, then at the end stir in ricotta and finish with grated lemon, a little crushed red pepper and top with basil.

The main ingredients may cook in one pot, but prepping the almonds and the herbs was definitely more than that. Turned out only OK, next time— if I do it again, it would use less pasta and more veggies.