What is the best pasta type to use?

Ditalini pasta works wonderfully here, but small shells or elbow macaroni can be substituted without affecting the texture significantly.

Can I make this dish vegan?

To make it vegan, replace heavy cream with a plant-based alternative and omit or use vegan Parmesan-style cheese.

Dice the zucchini evenly and add it early in the cooking process, sautéing briefly to retain some firmness and texture.

Dried thyme is added during cooking, and fresh parsley is used as a garnish to brighten flavors and add freshness.

Adding cooked cannellini beans or shredded poultry after cooking can provide extra protein without altering the base flavors.

A comforting creamy pasta dish featuring tender zucchini ditalini pasta and a touch of Parmesan—all made in a single pot for easy cleanup.

This is a favorite in my family especially on busy weeknights when I want something simple yet satisfying.

Pasta & Vegetables: 250 g (9 oz) ditalini pasta, 2 medium zucchini diced, 1 small yellow onion finely chopped, 2 cloves garlic minced
Liquids: 750 ml (3 cups) vegetable broth, 120 ml (1/2 cup) heavy cream
Dairy & Cheese: 40 g (1/2 cup) grated Parmesan cheese plus extra for serving, 1 tbsp unsalted butter
Spices & Herbs: 1/2 tsp dried thyme, 1/2 tsp salt, 1/4 tsp freshly ground black pepper, 2 tbsp chopped fresh parsley (for garnish)

Step 1:: In a large pot or Dutch oven melt the butter over medium heat. Add the chopped onion and sauté for 2 3 minutes until translucent.
Step 2:: Stir in the garlic and cook for 30 seconds until fragrant.
Step 3:: Add the diced zucchini and cook for 3 4 minutes until slightly softened.
Step 4:: Pour in the ditalini pasta and vegetable broth. Stir in the dried thyme salt and pepper.
Step 5:: Bring to a gentle boil then reduce heat to a simmer. Cover and cook for 8 10 minutes stirring occasionally until the pasta is al dente and most of the liquid is absorbed.
Step 6:: Stir in the heavy cream and grated Parmesan cheese. Cook uncovered for 2 3 minutes more until the sauce is creamy and thickened.
Step 7:: Adjust seasoning if needed. Remove from heat and let rest for 2 minutes.
Step 8:: Serve hot garnished with fresh parsley and extra Parmesan.

This recipe reminds me of cozy family dinners where everyone enjoys a warm bowl and shares stories from their day.

A sprinkle of lemon zest before serving brightens the dish and a crisp Pinot Grigio or Sauvignon Blanc pairs wonderfully.

Large pot or Dutch oven cutting board and knife wooden spoon measuring cups and spoons cheese grater

Contains Wheat (gluten) milk (dairy) and Parmesan cheese (milk). Check labels if using store-bought broth or Parmesan for possible allergens.

This creamy zucchini ditalini is sure to become a staple in your meal rotation providing comfort and simplicity in each bite.

→ What is the best pasta type to use?: Ditalini pasta works wonderfully here, but small shells or elbow macaroni can be substituted without affecting the texture significantly.
→ Can I make this dish vegan?: To make it vegan, replace heavy cream with a plant-based alternative and omit or use vegan Parmesan-style cheese.
→ How do I avoid overcooking the zucchini?: Dice the zucchini evenly and add it early in the cooking process, sautéing briefly to retain some firmness and texture.
→ What herbs complement this dish best?: Dried thyme is added during cooking, and fresh parsley is used as a garnish to brighten flavors and add freshness.
→ How can I add protein to this meal?: Adding cooked cannellini beans or shredded poultry after cooking can provide extra protein without altering the base flavors.