One Pot Zucchini Pasta with Capers and Parmesan Recipe

Introduction

This Easy One Pot Pasta with Courgette is a quick and flavorful meal perfect for busy weeknights. Combining fresh zucchini, capers, and a touch of chili, it offers a creamy texture without heavy sauces. Plus, it all cooks in one pot, making cleanup a breeze.

Ingredients

• 1 1/2 zucchini
• 1 onion
• 4 cloves garlic
• Salt, to taste
• Ground black pepper, to taste
• Olive oil, as needed
• 1 handful capers
• 400 grams pasta
• 1 pinch dried chili pepper
• Parmigiano-Reggiano, to taste

Instructions

1. Step 1: Finely dice the onion, garlic, and capers using a food processor or by hand.
2. Step 2: Grate the zucchini and set aside.
3. Step 3: Heat olive oil in a pan until hot, then add the onion, garlic, and caper mixture. Cook for 3 to 4 minutes until fragrant.
4. Step 4: Add the grated zucchini and 2 tablespoons of water. Cook for another 3 to 4 minutes.
5. Step 5: Add the pasta and pour in enough water to just cover it. Cook at medium heat for 2 minutes.
6. Step 6: Gradually add more water in small amounts, waiting for it to reduce by about one-quarter before adding more. Stir well each time and cover the pot after stirring, similar to cooking risotto.
7. Step 7: When the pasta is nearly al dente, season with salt, ground black pepper, and add the dried chili pepper.
8. Step 8: Once pasta is cooked to your liking, stir in a handful of Parmigiano-Reggiano, leaving a bit of water in the pot to create a creamy sauce as the cheese melts.
9. Step 9: Serve immediately, topped with extra grated Parmigiano-Reggiano if desired.

Tips & Variations

• Use fresh zucchini for the best texture, but frozen grated zucchini can work in a pinch—just thaw and drain excess moisture.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Substitute pasta shapes like penne or fusilli if you prefer a different texture.
• For a spicier kick, increase the amount of dried chili pepper or add red pepper flakes.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or broth to restore creaminess. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of zucchini?

Yes, grated carrots or finely chopped spinach can be good alternatives, though the flavor will change slightly.

What type of pasta works best in this recipe?

Long pasta like spaghetti or linguine works well, but any shape that cooks easily and evenly can be used depending on your preference.

One Pot Zucchini Pasta with Capers and Parmesan Recipe

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★★★★★

4.5 from 61 reviews

• Author: Jack
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Easy One Pot Pasta Courgette is a quick and delicious vegetarian dish that combines tender zucchini, aromatic garlic and onion, briny capers, and perfectly cooked pasta all in one pan. Finished with a touch of dried chili for mild heat and creamy Parmigiano-Reggiano, it’s a simple, comforting meal perfect for busy weeknights or anytime you want a wholesome Italian-inspired pasta without a lot of fuss.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 1/2 Zucchini
• 1 Onion
• 4 cloves Garlic
• 1 handful Capers

Spices and Seasonings

• Salt, to taste
• Ground Black Pepper, to taste
• 1 pinch Dried Chili Pepper

Other Ingredients

• As needed Olive Oil
• 400 grams Pasta
• Parmigiano-Reggiano, to taste (about a handful plus extra for serving)

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Instructions

1. Prepare Aromatics: Finely dice the onion, garlic cloves, and capers using a food processor or by hand to ensure the flavors meld smoothly in the sauce.
2. Grate Zucchini: Grate the zucchini into fine shreds to help it cook quickly and integrate well with the pasta.
3. Sauté Aromatics: Heat some olive oil in a pan until hot, then add the diced onion, garlic, and capers mixture. Cook for 3 to 4 minutes until fragrant and slightly softened.
4. Cook Zucchini: Add the grated zucchini along with 2 tablespoons of water to the pan. Continue cooking for another 3 to 4 minutes until the zucchini softens and releases moisture.
5. Add Pasta and Water: Pour the 400 grams of pasta into the pan and add just enough water to cover the pasta. Cook over medium heat for 2 minutes to start the pasta cooking process.
6. Simmer Pasta Risotto-Style: Add water incrementally, waiting for the liquid to reduce by about one-quarter before adding more. Stir frequently and cover the pan after each stir, mimicking the technique used when cooking risotto to help the pasta absorb flavors and release starch for creaminess.
7. Season: When the pasta is almost fully cooked, season with salt, ground black pepper, and add a pinch of dried chili pepper to enhance the flavor profile with a slight heat.
8. Add Cheese: Once the pasta reaches al dente texture, stir in a handful of Parmigiano-Reggiano cheese while leaving a small amount of water in the pan. The water will help melt the cheese into a creamy sauce.
9. Serve: After the cheese melts and the pasta looks creamy, serve immediately with additional grated Parmigiano on top for extra richness.

Notes

• Using freshly grated zucchini helps achieve better texture and flavor compared to pre-shredded packaged zucchini.
• Stirring often while adding water incrementally is key to achieving the classic creamy risotto-like pasta texture.
• You can substitute the pasta shape with any short pasta like penne, fusilli, or rigatoni.
• For a vegan version, omit Parmigiano-Reggiano and use a plant-based cheese alternative or nutritional yeast.
• Adjust the amount of dried chili pepper to your heat preference, or omit if you prefer a milder dish.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: one pot pasta, zucchini pasta, easy vegetarian pasta, quick dinner, Italian pasta recipe, creamy pasta, capers pasta