The Girl Who Ate Everything · by Christy Denney★ 4.5 (8)
One-Pan Creamy Zucchini Pasta
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 34%
CARBS 48G51% OF CAL
3G FIBER42G OTHER3G TOTAL SUGAR
FAT 12G28% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy pasta with zucchini and squash cooked together in one pot with ricotta and mozzarella. Bright, light, and ready in 30 minutes, this is a simple vegetarian dinner.
mainamericanpasta🍲 stockpot🥄 saucepan
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons unsalted butter
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 1 lb short pasta
- 4 cups low-sodium chicken broth
- kosher salt ((I used about 1 teaspoon))
- 1 lb zucchini or yellow squash, quartered
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 6 leaves basil, torn
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 34%
CARBS 48G51% OF CAL
3G FIBER42G OTHER3G TOTAL SUGAR
FAT 12G28% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 713mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 355mg
- Calcium
- 209mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 713MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.