A recipe for Italian one-pot pasta with zucchini, mint, spring onions, and olive oil that you can make on lazy – but healthy! – weekdays!

zucchini one pot pasta ingredients in a large pan
zucchini one pot pasta in a white bowl

Italian one-pot pasta with zucchini

This Italian one-pot pasta with zucchini is an easy recipe for weekdays because it’s easy, fast, and gives excellent, healthy results.

Mint is the best herb to exalt the flavor of zucchini flavors, and spring onions (you can use shallots too) are delicate enough exalt the taste of the vegetables without covering them.


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How to make Italian one-pot pasta with zucchini

I use a large pan instead of a pot, but it’s quite the same thing.

When you cook one-pot pasta, you only have to worry about water measures and check occasionally, eventually adding hot water to finish cooking the pasta. Apart from that, my Italian Italian one-pot pasta with zucchini recipe is a creamy pasta dish without using cream or butter: the texture is given by the starches released by the pasta into the cooking water.

one pot pasta with zucchini recipe

Course vegetarian pasta recipes
Cuisine Italian
Servings 2
Author Claudia Rinaldi | Gourmet Project


  • 3 zucchini
  • 1 lemon zest
  • 1 small fresh spring onion
  • 5,6 oz pasta 160 gr - penne rigate
  • 2 pinches salt
  • 1 tablespoon extra virgin olive oil
  • 1 bunch mint fresh pennyroyal


  1. Thinly dice zucchini and chop onion and mint. Place olive oil and all the other ingredients (except lemon zest) on a large pot or pan.
  2. Add 3 times the pasta weight in water (160 gr pasta = 480 gr water) and turn the heat on high. Cook, stirring occasionally, until the pasta is almost cooked. Add the lemon zest, stir, taste pasta and if necessary add a little more water to finish the cooking.
  3. Serve with a sprinkle of parmesan cheese, not too much or you’ll cover the wonderful delicate flavors of this dish.

Enjoy your Italian zucchini one pot pasta recipe!