5-Ingredient One-Pot Creamy Tomato Zucchini Pasta
This creamy tomato zucchini pasta is a one-pot dinner that comes together in just 30 minutes! It’s cheesy, family-friendly, and super easy to make on busy nights.
⏰ TIME: 30 mins
🤑TOTAL COST: $9.86 ($2.47/serving)
🍝 5 INGREDIENTS
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I didn’t think another pasta recipe could top my love for cheesy taco pasta, but this one definitely is a close contender!
I made this pasta dish on a whim a few weeks ago and oh my god, I can’t stop dreaming about it. It’s so creamy, cheesy, and full of flavor. There’s even some zucchini in there to give it some extra nutrients!
🍝 Are you a pastaholic like me? Here are 35 pasta recipes with 5 ingredients or less!
This pasta recipe is vegetarian, but you could easily add some meatballs, grilled chicken, or these 3-ingredient breaded chicken cutlets on top for some protein.
I also used my favorite Barilla Plus protein pasta in this dish, which adds plant-based protein, fiber, and whole grains.
My favorite part is that this recipe is a one-pot dinner that’s ready in just 30 minutes. You just add the dry pasta directly into the sauce – no need to boil the noodles separately! The less cleanup, the better in my book!
🥘 More 5-Ingredient Dinner Recipes
- Creamy Soup Recipes
- High Protein Crockpot Dinners
- High Protein Sheet Pan Dinners
- Pasta Dinner Recipes
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- Summer Dinner Recipes
Why You’ll Love This Recipe
🍝 This creamy tomato zucchini pasta is:
- A one-pot dinner
- Vegetarian
- Freezer-friendly
- Budget-friendly
- Made with just 5 ingredients
- Ready in under 30 minutes
- Family-friendly (even for picky eaters!)
- Very versatile & customizable
- Great for meal prep
Serving Suggestions
You can definitely enjoy this pasta recipe on its own, but here are some of my favorite accompaniments!
- Caesar salad or just a regular side salad
- Garlic bread or dinner rolls
- Paired with breaded chicken cutlets, meatballs, or salmon
Served alongside pesto caprese chicken
Ingredients & Substitutions
- Spaghetti: I used the Barilla Plus protein pasta for this recipe, but you can use regular spaghetti or even whole wheat spaghetti if you wish. Any shape works well for this dish.
- Zucchini: You can substitute with yellow squash, spinach, mushrooms, or bell peppers.
- Garlic: Fresh minced garlic is the best!
- Jarred creamy tomato sauce: I used the Creamy Tomato Basil Pasta Sauce from Trader’s Joes, but any creamy tomato pasta sauce works well here. You could also use a vodka-style sauce or marinara sauce mixed with a splash of heavy cream.
- Mozzarella cheese: Melts into the pasta for a gooey, cheesy finish. Substitute with Italian blend cheese, Monterey Jack, or provolone. I’m going to try making this with the Trader Joe’s Unexpected Cheddar Cheese next time!
📌 OPTIONAL INGREDIENTS: Top the pasta with a protein like meatballs, grilled chicken, breaded chicken cutlets, or salmon.
Equipment You’ll Need
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- Large deep skillet or pot: As usual, I used my trusty T-fal deep skillet for this recipe.
How To Make the One-Pot Creamy Tomato Zucchini Pasta
Storage Instructions
- Fridge: Allow the pasta to cool completely. Store leftovers or individual portions in an airtight container in the refrigerator for up to 4 days.
- Freezer: Allow the pasta to cool completely. Store leftovers or individual portions in an airtight container in the freezer for up to 3 months. Note that the texture of the zucchini and cheese sauce may change slightly after thawing.
- Reheating: Reheat leftovers in the microwave or on the stovetop. The pasta will thicken in the fridge/freezer, so you may have to add a splash of water when reheating.
The Printable Recipe Card
5-Ingredient One-Pot Creamy Tomato Zucchini Pasta
Equipment
- Large deep skillet or pot
Ingredients
- 8 oz spaghetti
- 1 medium zucchini (diced)
- 4 garlic cloves (minced)
- 24 oz creamy tomato basil pasta sauce (I used the Trader Joe's brand)
- 1 cup shredded mozzarella cheese
- 1 tbsp olive oil
- 2 cups water
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add diced zucchini to the skillet and cook for 3–4 minutes until slightly softened.
- Add minced garlic to the skillet, stir, and cook for 30 seconds until fragrant.
- Add the pasta sauce and 2 cups of water to the skillet. Mix with zucchini and garlic until combined.
- Break the spaghetti in half and add it to the skillet in a crisscross pattern. Press down gently until the spaghetti is mostly submerged in the liquid.
- Cover the skillet and bring to a boil. Then, reduce the heat and simmer for 10–12 minutes, stirring frequently to prevent the pasta from sticking, until the spaghetti is tender and cooked through.
- Reduce heat to low. Sprinkle shredded mozzarella cheese evenly over the pasta. Cover for 2–3 minutes, or until the cheese is melted and gooey.
- Serve and enjoy!
Notes
- Stir frequently while cooking: Since the pasta cooks directly in the sauce, it’s important to stir every few minutes to prevent the noodles from sticking together or burning on the bottom of the pot.
- Adjust the consistency as needed: If the pasta seems too watery, let it cook for a little bit longer until some of the liquid evaporates. If the pasta becomes too thick, stir in a splash of warm water, broth, or milk until it reaches your desired consistency.
- Amp up the protein: I used the Barilla protein-plus pasta for this dish which is a great source of plant-based protein if you want to keep this dish vegetarian. You can also add cooked shredded chicken, grilled chicken, turkey sausage, or turkey meatballs for extra protein.
Did you make this recipe? Let me know how it went!
I’m always open to suggestions, comments, or feedback on tweaking my recipes. If something wasn’t clear or if you think a step could be done better, or you added your own edits to this recipe, send me a message!
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