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.
Ingredients
Scale
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)
Instructions
- 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.
- Grate Zucchini: Grate the zucchini into fine shreds to help it cook quickly and integrate well with the pasta.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
