One Pot Zucchini Mushroom Pasta

One Pot Zucchini Mushroom Pasta - A creamy, hearty pasta dish that you can make in just 20 min. Even the pasta gets cooked in the pot!

An incredibly creamy, hearty pasta dish that you can make in just 20 minutes. Even the pasta gets cooked right in the pot!

One Pot Zucchini Mushroom Pasta - A creamy, hearty pasta dish that you can make in just 20 min. Even the pasta gets cooked in the pot!

Ever since I made that one pot pasta several weeks back, I’ve been on the hunt for more recipes like this – easy, effortless and sure to be a hit with the entire family. And this zucchini mushroom pasta is exactly that.

One Pot Zucchini Mushroom Pasta - A creamy, hearty pasta dish that you can make in just 20 min. Even the pasta gets cooked in the pot!

There is absolute no pre-cooking or sauteeing of any kind here. Simply throw everything into the pot, including the uncooked pasta and that is it.

One Pot Zucchini Mushroom Pasta - A creamy, hearty pasta dish that you can make in just 20 min. Even the pasta gets cooked in the pot!

The water will be completely soaked by the pasta and once the noodles are cooked through, you can toss in a little bit of heavy cream (or milk, if you’re watching your calories) for a thin, creamy pasta sauce. Easy peasy.

One Pot Zucchini Mushroom Pasta - A creamy, hearty pasta dish that you can make in just 20 min. Even the pasta gets cooked in the pot!

And don’t be too shocked when everyone just raves about how amazing this pasta is. Jason said this was the best pasta he’s ever had! I obviously didn’t tell him how easy it was. Hey, he did the dishes so it’s an even trade, right?

One Pot Zucchini Mushroom Pasta

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Yield 6 servings

One Pot Zucchini Mushroom Pasta

An incredibly creamy, hearty pasta dish that you can make in just 20 minutes. Even the pasta gets cooked right in the pot!

Ingredients

  • 1 pound spaghetti
  • 1 pound cremini mushrooms, thinly sliced
  • 2 zucchini, thinly sliced and quartered
  • 2/3 cup peas
  • 2 cloves garlic, thinly sliced
  • 2 sprigs thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup grated Parmesan
  • 1/4 cup heavy cream

Instructions

  • In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.
  • Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
  • Serve immediately.
http://damndelicious.net/2014/06/13/one-pot-zucchini-mushroom-pasta/

Why It’s A Smart Choice

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 378.7 Calories from Fat 58.5
% Daily Value*
Total Fat 6.5g 10%
Saturated Fat 3.4g 17%
Trans Fat 0g
Cholesterol 17.6mg 6%
Sodium 119.3mg 5%
Total Carbohydrate 64.8g 22%
Dietary Fiber 4.3g 17%
Sugars 5.8g
Protein 15.8g 32%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

If this meal were a senior in high school, it would be the winner of an all-around good guy. It contains an average amount of most nutrients but isn’t a superstar in any one of them. This is a solid, all-around, balanced choice for a meal.

Nutritional information provided by Jessica Penner, RD at Smart Nutrition.


Comments

      • Zankruti says

        I had my doubts about this recipe but tried it anyway. I AM IN LOVE with it. Thank you soooo much !!!! I added 3% milk towards the end. paired the pasta with a chilean wine ‘Tarapaca’ :D i had one of the best friday nights after a busy week so .. thank you once again :D I am going to share this.

    • KELLI A RAMSDELL says

      This looks so deliciuous, and easy! I’m making it tonight, can’t wait to post my results! thanks for the great recipes!

  1. says

    Was looking for something easy and quick today for lunch. This fits the bill and I am going to make it. Sounds wonderful and has to be healthy if you use 1/2 and 1/2 instead of heavy cream. Looking forward to tasting it. Thank you for all your wonderful recipes.

  2. Sharon says

    Hello Chung! I LOVE all your recipes! Do you happen to have one for a “healthy” Eggplant Parmesan? Thanks… Sharon

    • cathy green says

      I make a great eggplant parmesan healthy style. Slice and salt your eggplant. wipe dry after it begins to sweat. place on the outddoor grill or indoor grill. you can spray w pam for easy release. after it grills make your eggplant parm by layering your sauce with eggplant and low fat mozzarella and bake til hot thru. delicious!!!

    • Camille says

      Preheat oven to 400 degrees. Peel eggplant zebra style and slice thin. Dip in egg (or egg beaters) and lightly bread with Italian seasoned crumbs. Place on a cookie sheet that is lightly greased with olive oil spray and also spray the eggplant slices. Bake until golden, turning once. They will be dry, but will become very moist when you assemble stacks of three with low fat mozzarella, lots of sauce, and a sprinkle of grating cheese, and bake at 350 until hot.

  3. Rie says

    Can’t wait to try. Question…..did you use fresh or frozen peas??? I’ve tried 2 of your recipes so far and they were wonderful. Have high hopes for this one as well!!

  4. Spyce says

    This was really good. I added extra garlic and 1/2 of a diced onion. I Sautéed them out of habit. The zucchini still had a nice bite to it when the dish was done. The cream and cheese, I used Romano, are a must, and a dash of Aleppo pepper flakes add a nice touch of heat.

  5. sarah says

    this was so goodddddd, I don’t know if it’s because I made it after a horrible Monday or what but it was way better than I was expecting! Thank you for sharing it! I used rosemary instead of thyme because I had some fresh, and shiitake instead because that’s what I can get here in Japan haha
    It made dinner and lunches for 3 days! awesome!

  6. Meryl says

    This would probably be good using a vegetable or chicken stock instead of water, right? Maybe a bit less salt, depending on the saltiness of the stock.

      • Courtney Lovett says

        I went searching through the comments to see if anyone had tried this with chicken broth. I have free range chicken broth and it has hardly any sodium. Trying this tonight! Excited to give it a go.

        Thanks for the recipes!

  7. Candice says

    This looks good. I noticed there were white clumps in your photo, which is what happens to me too when I use cream/milk. I’ve always been curious to know why this happens.

    • Chung-Ah says

      By adding milk or heavy cream, it’s coating the noodles with a thin layer of sauce, inevitably leading to creamy “clumps” in the crevices of the pasta.

  8. Simone says

    I just made this! I found it was still a bit too moist at the end, though I don’t think I could have left it any longer, as the pasta was way tender at that point. it all tasted a bit ‘starchy’ to me, just because I don’t think I let enough liquid go. next time, I’ll do a bit less water (and more cheese because who am I kidding).

    • Chung-Ah says

      Yes, you always reduce the amount of water. You can also ladle out some water as needed during this process. It’s always safe to have more liquid than less!

  9. says

    Well thank you for being on the hunt. I think every reader appreciates the one
    pot idea. It’s one of the reasons we like stew. I have been lusting after pasta
    lately, so this is right down my garden path—-where I am picking zucchini and peas. Ha!

  10. Annie says

    This looks amazing but my picky other half won’t touch mushrooms. Any suggestions for another ingredient I could substitute in?

  11. says

    I seriously need more one pot meals in my life, like for those lazy days where I’m making a dessert and don’t want to dirty my kitchen again with dinner :). This one looks awesome!

  12. says

    I made this last night. It was amazing; quick, easy and delicious! I used ricotta mixed with some milk instead of cream and it turned out great.

    • Chung-Ah says

      Feel free to substitute other veggies to your daughter’s preference, although cooking time may need to be adjusted.

    • Chung-Ah says

      Yes, absolutely! You can add it in the beginning with the rest of the ingredients, particularly uncooked diced chicken. As for the shrimp, I worry that it will be overcooked so you can always cook it separately and add it in at the very end.

  13. Christina says

    We are trying to avoid dairy, where possible, any suggestions for a sauce that doesn’t use milk or cream?

    This looks delicious! Thanks :D

    • Chung-Ah says

      Christina, you can omit the heavy cream altogether. It’s really to provide a nice little base of a sauce but if you can reserve a little bit of pasta water for a thin sauce, that should work just fine.

    • amanda says

      Christina,
      Have you considered trying unsweetened, full fat coconut milk instead. My husband is vegan and I use that a lot. The refrigerated type doesn’t seem to have an overwhelming coconut flavor. I’m going to try it in this recipe this week. I also plan to add in some brewer’s yeast to give it a “cheesy” flavor without the dairy. I’ll come back and post my results if it’s a success. :)

  14. Jill says

    Just made this last night – YUMMY! I used asparagus instead of zucchini b/c I didn’t have any and corn instead of peas for the same reason. No thyme tho, so used a mixture of seasonings. Still felt like it needed something more – any suggestions? This was SO easy – and I have enough left over for a week of lunches – ha! THANKS!

    • Chung-Ah says

      Jill, you can always add in peas, zucchini and thyme next time. The flavor combination is absolutely amazing! And if you like some heat, red chili flakes would also do wonders.

    • Ellen says

      It worked for me with gluten free corn pasta! I used a penne and it was delicious. The cooking time may have been a bit different – I didn’t watch the clock and just checked the noodles for doneness.

    • Chung-Ah says

      I’ve never tried it myself but I don’t see why it wouldn’t work! Cooking time may need to be adjusted though.

    • Ellen says

      It worked for me with gluten free corn pasta! I used a penne and it was delicious. The cooking time may have been a bit different – I didn’t watch the clock and just checked the noodles for doneness. I also used canned mushrooms and they were fine.

  15. Jade Alice says

    I made this last night, it was amazing!! Even the other half approved and he’s not one to have meals without meat. The only thing I would suggest is to add the courgette/zucchini when the water is simmering, that way they don’t go as soggy, but that’s just my preference.

    Thanks for this amazing recipe, I’ll be on the scout for more :-)

  16. Saskia says

    I made this yesterday and it turned out great. I think I will add some carrot next time to add a little pop of color. I have to admit I did have a “will this ever work moment” for the first few minutes but as soon as the pasta started to soften it all came together.

  17. Christy says

    Just made this. It turned out really well. My toddler just loved it, Hubby too. I found 4 1/2 cups made it too soupy for my liking but other then that a success.

    • Chung-Ah says

      Christy, you can certainly reduce the amount of water to taste. I prefer to have a little bit of liquid leftover to create a thin layer of sauce.

      • Tasteful Dishing says

        Made this tonight. Used 2 cups water, 2cups chicken stock, and 1/2 cup white wine. Followed the rest of the recipe. It came out great! Only bad thing is my pasta stuck to bottom of Dutch oven. Will probably make in my non stick pot next time. Oh the endless possibilities …..

  18. Julie says

    I made this tonight with portabella mushrooms and yellow squash in place of the peas.
    Super easy, delicious, and the leftovers will be even better. Thanks for posting. We loved it!

  19. says

    Currently just enjoying this dish BEFORE it’s even served up for dinner. Although I did find 1 pound of pasta slightly too much. I’d reduce next time. I also put some sun-dried tomatoes in after this had cooked. YUM!

    • Chung-Ah says

      I personally do not like to use cream of mushroom soup – it is very high in calories and fat content.

  20. Allison says

    I made this the other night for my parents and aunt and it was a big hit, even though am the only veggie in the group! It is very filling. I am definitely making this again.

  21. Fenn says

    Very yummy. Certainly a keeper, personally I would change the peas for a different green, not much of a pea fan but overall very nice easy dinner.

  22. Lindsay says

    Making this tomorrow, it looks so good! Do you think I could sub nonfat Greek yogurt for the heavy cream?

  23. maggie says

    yum! i don’t have peas at the moment, but do have frozen asparagus pieces- can i use those instead?

  24. Lauren says

    I don’t have an immersion blender… could I puree the red peppers with my food processor first, then add them in?

  25. Kerry says

    I have this recipe on the stove right now! I can’t wait to see how it comes together. All the veggies are my favorites and who doesn’t love the idea of just one pot?! Thanks so much for posting…

  26. says

    I love this. I love pasta and vegetables and now my mind is going wild with other ingredients I can use so there is lots of varieties when making this recipe. Thank you.

  27. Donna Klepper says

    I love Pinterest -the food and drink portion – having said that, your site is by far the best one that i have ever looked at – every one of your recipes have been wonderful, simple to prepare and delicious to eat – thank you for sharing these delicious dishes -

  28. Laura says

    I cooked the pasta by itself first, I didn’t realize we had to cook everything at the same time /: what should I do next?

    • Chungah says

      Laura, the beauty of this recipe is that the pasta gets cooked right in the pot. But since you have already cooked the pasta, this recipe may not be used or salvaged at this point. I recommend trying this recipe again with uncooked pasta.

  29. Brooke says

    Made this tonight and it is delicious! But even after halving the recipe I have a ton of leftovers – have you tried freezing it? Do you think it freeze well??

    • Chungah says

      There’s no need to drain the water as the pasta should soak it all up. And yes, the addition of cream will create a very thin layer of sauce to coat the noodles.

  30. Maja says

    Delicious recipe, Chungah! This might be a silly question but do you stir the pasta during cooking or you just leave it as it is? I just made it (yummm) but my zucchini got too mushy. I used whole grain pasta, so not sure if that could cause it or just me stirring the pot. Thanks!

  31. Miranda says

    I made this last night and my dad LOVED it. I’ve been wanting to try one of these one-pot-pasta dishes so I figured I’d give this a shot. We’ve been looking for new zucchini recipes because my uncle planted way too many zucchini plants in his garden and there is only so much zucchini bread one family can eat. Next time I make this I may halve the recipe because we were left with a TON of left-overs. I also only used one zucchini instead of two. Our zucchini were massive and after getting one chopped up I knew two would be too much.

  32. Emily3 says

    I was looking for inspiration to use up a large zucchini, and it turned out I had everything on hand to make this recipe. Very tasty! I used whole wheat linguini and it worked well with the cream sauce. You have such lovely photos – I’m enjoying getting recipe inspiration from your site!

  33. Cathy Walters says

    Can’t wait to taste it! Can you use different mushrooms, don’t have any cremini on hand just regular ol’ white mushrooms? I would like to make it tonight.

  34. Brittany says

    This was devine! The only modification I used was 4 cups of chicken stock and 1 cup of water instead of 4 and 1/2 cups of water.

  35. Leann leavitt says

    I have never used mushrooms in my cooking even though I love them. My question is is it normal for the water to turn dark because of the mushrooms or did I not prepare them right?

  36. Damél Cambanis says

    WOW!!! I had to come back and write a review!!!!
    This is an amazing one pot recipe!! the flavours are amazing and my 3 year old and hubby loves it!
    Can’t wait to try ur other one pot pastas!!
    Thanks you !!!!

  37. Courtney Hanson says

    I loved this!! I made it last night and I added some frozen spinach because I had it on hand to add to the green factor!! Super delish and my kiddo ate it right up.. well except for the shrooms but that’s ok.

  38. Kaylee M. says

    Just made this. Very good. I skipped the peas and left it with just the mushrooms and zucchini. I also added a chicken bouillon cube. Very tasty and sooooo filling!!!! Very easy to make. You could add spinach too, but I skipped because I didn’t have any on hand. Nice and creamy and the Parmesan cheese tastes so good with it. Thank you for the easy yummy recipe!!!! Lots of love from arizona.

  39. Autumn says

    I made this tonight and it was so good! When I first added everything to the pot, it look like there wasn’t going to be enough liquid, so I added more. Welp, I should of been patient because then I had too much liquid! Easily fixed though, by adding more cream and cheese and simmering it a bit longer. Thankfully I used whole wheat pasta, so it held up to the extra time. This was super easy though, & a great blend of flavors!

    I have tons of zucchini in my garden, so I’m very grateful for all of your zuke recipes!

  40. Nicole says

    So good! Had to use fresh basil bc I didn’t have thyme. I also added some milk and butter in place of the heavy cream. I’m excited to try your other recipes!

  41. Alexandra Rutherford says

    Genius! Thanks so much for the super quick, easy and tasty meal. I did the prep ahead of time, so it took just 10 minutes from a boil to the table. Sadly, I cut the recipe in half for two…wish I hadn’t done that.

  42. Maria says

    WOW!!! you had a lot of comments that I didn’t have time to read them all. If my question has been asked I apologize. Can I substitute Chicken broth instead of water?

  43. Andrea Robbins says

    This was a great, easy recipe! Thank you. :)
    I saw one person’s comment–thinking it might not be great for freezing.
    I’m looking for someone who has frozen it and tried it out after–any success anyone?
    It makes a HUGE amount, my husband’s super picky…so it’ll be just me eating this. I’d LOVE to salvage the leftovers now and my sanity later for a “no cooking” night.
    Thanks for any feedback and freezing tips along the way. I do not have much experience freezing leftovers.

  44. says

    Browsed Pinterest last night searching for quick lunch recipes and this caught my eye as it seemed very quick and easy and looked yummy. I am having it while I am typing this which shows how excited I am about this dish! I had to make a few adjustments and also threw in what I could find and thought would go nicely with it. It turned out fantastic! This will be a regular on my meal plans!
    Thank you very much!!

  45. Olivia says

    I really appreciate the simplicity of this recipe and it’s great for the summer bumper crop of zucchini! I didn’t have cream so I stirred in some cream cheese. I had to add more salt because it was lacking flavor at first. But still a great recipe!

  46. says

    Awesome recipe! Very easy and my husband and family loved it! That being said, I added another half cup of parm, heavy cream and 1/2 block of cream cheese. So good! Probably not the “healthy” route, but very tasty!:-)

  47. Claudia says

    I just made your pasta for lunch and it turned out great! It was the first time ever I cooked a one-pot recipe! But it won’t be the last time :)
    Claudia from Germany

  48. Patricia says

    Hi I would just like to say this recipe was very good.Me and my Husband just finished it for dinner.I will definitely be making it again. I added fully cooked rotisserie chicken and I used 4 cups of chicken stock and 1/2 cup of water it came out good Thank you for this Quick and easy recipe. Patricia W

  49. Kim Ely says

    This was awesome! I’m pregnant and really can’t stomach much and I had chills all over while eating this, it was that good. I too was worried about it not being enough water but waited it out and it absolutely was perfect. Thank you so much!

  50. Lorna says

    I made this for dinner tonight and it was yummy, thanks for the recipe. Mine did turn out quite watery though, could it be because I did not use a stock pot or Dutch oven?

    • Chungah says

      Many factors could be at play here. The most common problem is that the heat source may not have been set appropriately. You can certainly reduce the amount of liquid for next time to ensure that all liquids are reduced.

  51. says

    I didn’t believe it could be as easy and delicious as you said, but I had tried several of your other recipes to great fanfair so I said “what the heck” and tried this. Just want to say, “WOW!” Just as promised, easy AND delicious. DAMN delicious. Big fan of all the vegetarian options here as well. Thanks!

  52. Kayla says

    Made it tonight with basil instead of thyme, and added leftover cedar-planked salmon at the end. Was AMAZING! Also used half and half with a little milk. Oh, and chicken stock instead of water.

  53. Ann says

    I made this tonight I added some chopped banana peppers and added red pepper flakes. It was fantastic! Thank you for the great recipe.

  54. says

    I made this last night but ran into a problem with my pasta cooking too quickly and kind of ending up sticky. The taste is really good but it looks no where near how smooth yours looks in the photo. What kind of pasta do you use? Next time I might use more water and then ladle it out if necessary.

    • Chungah says

      Devon, you can certainly reduce the amount of liquid for next time. Additionally, it is best to reduce the heat to let the pasta cook appropriately, soaking up all the liquid. I also used a pack of spaghetti from Trader Joe’s.

  55. Connie Uramkin says

    I just made this for my family and it was a hit! Even my husband loved it, and he loves his meat. I had to substitute peas for lima beans because I was out. I know it sounds weird, but it turned out great. Thanks for this easy, yummy recipe!

  56. Kim M says

    This recipe was so good!! The only thing I added was some lemon juice, it gave it just a slight zing that really made the dish pop! Thanks so much!

  57. Melissa N says

    I made this tonight and it was amazing! I don’t normally alter recipes when I first make them but I felt like there was to much liquid at the end & almost ladled it out when I decided to add another 1/4c of heavy cream & 1/3c of parmesan cheese. I kept stirring it to mix it & cool it down for the sauce to set & it was perfect. Definitely making this again!

  58. Eddy says

    Soo, I’m lactose intolerant, as well as meat intol (hence looking through veggie recipes). Is there anyway I can do this without the heavy cream/milk? Any lactose intol friendly substitutes? Please and thank you!

    • Chungah says

      Unfortunately, I do not feel comfortable suggesting various substitutes without further recipe testing as I cannot speak for how much this will change the overall taste/texture of the dish. Please use your best judgment for substitutions to fit your dietary restrictions.

    • Chungah says

      Dawn, it is very difficult to answer what you did wrong as I was not in the kitchen with you. Many factors can be at play here such as using substitutions or not following the directions exactly as written.

      That being said, I worry that you did not add enough liquid, or your heat source is set too high, causing the liquid to reduce too much and leaving the noodles to stick together.

  59. Chelsea says

    I just made this for dinner for my husband and I, and it was a huge hit! I also had no clue that this recipe would make THAT much food. But I’m grateful because now my husband and I have lunch and dinner and then some tomorrow. Delicious and so easy!

  60. Liz Baltes says

    Saw this on Pinterest this morning and JUST made it tonight — very yummy recipe! But like another visitor said already, I will have to reduce the water next time. I had to add a little cornstarch to thicken it up but overall, very good! Thank you for the recipe!

  61. says

    WOW! I’m so happy I finally decided to try one of these 1-pot wonders!

    I took your original recipe, made a few tweeks based on reading through the comments ahead of time & my family cant stop talking about how yummy it is!

    Thank you so much for sharing such a yummy & healthy recipe!
    xo,
    michelle

  62. Bree says

    Trying this recipe tonight! I’m thinking of combining it with this recipe: http://damndelicious.net/2014/05/16/one-pot-pasta/ …but just adding the tomatoes, sausage, and extra parmesan to make it more of a “complete” meal in one. I’m using sweet Italian sausage instead of andouille though, so I am a little nervous. I hope it turns out okay! Thanks for such an easy to follow and simple new recipe :-)

  63. Katie says

    We do not have any Thyme on hand at home and would prefer not to have to pack up the kids for an extra stop. Anything we can add instead of that or can it be left out with the same result?? Looks delicious and I can’t wait to make it! Thanks!!

  64. Lyn says

    Great one pot recipe, though I felt a couple changes need to be made. It was a little runny so I first I used vegetable broth in place of water and 1/2 cup heavy cream with 1 Tbsp of flour to add thickness I also used a full cup of grated Parmesan and half a cup of mozzarella. I also did not have thyme sprigs and thought 1 tsp of ground thyme was sufficient. I also just cooked all veggis first with a little olive oil to bring out the tasty flavors. Turned out wonderful.

  65. Carolina says

    I’m in medical school and I can no longer afford to spend much time in the kitchen. I decided to cook your recipe tonight while I study for a huge test tomorrow. Soooo good! I added spinach to the recipe. It was perfect! Delicious and time efficient. Thank you so much. My pasta craving was satisfied. I can’t wait to make this again.

  66. Natalie says

    I made this last night and not only is it super easy, it was delicious! What an awesome recipe! I ended up using half water & half chicken stock and it was tasty…gave it a little more flavor. And I used 1% milk instead of heavy cream and it came out fine! Finally found a healthy pasta dish that actually tastes good! Thanks :)

  67. Jeanne says

    I just made this! Great use of ingredients. I used button mushrooms, minced garlic, more peas, more parm and subbed coconut milk for cream b/c that’s what I had. It took longer to cook, more like 15 minutes. Brilliant idea of 1 pot! Thanks for posting!

  68. says

    Hi,
    I did it and l love how easy it is and how quick too. I did not use the same vegetables my daughter does not like mushrooms :)
    thanks for sharing
    have a nice week end
    cath

  69. Sarah says

    I have been looking at this for a few days and finally tried it for our dinner today..it was great! I made it exactly as written,but halved it because it’s just the 2 of us,and I drained some of the water before adding the cheese and cream. We loved it!

    • Chungah says

      The zucchini is not “mushy” nor overcooked but you can always add the zucchini in the last 5 minutes to suit your texture preferences.

  70. Renee says

    This was delicious!!!! I was nervous that the water didn’t cover everything, but it turned out great! As the steam cooked the veggies, everything shrunk and the water ended up covering everything and was then absorbed in the end. Turned out perfectly and was delicious! Thank you!

    • Chungah says

      The pasta is fully cooked. If you prefer more of an al dente texture, I recommend using less water and reducing cooking time as needed.

  71. Linda says

    I used Gluten Free pasta and it all stuck together not sure if it was because of the type of pasta. Seems there was not enough water but I followed your directions. The taste was not so good. And the zucchini was very mushy… What did I do wrong?

  72. Michele Gouveia Allen says

    Great recipe – but I added a couple table spoons of cream cheese and it thickened it up and brought it together nicely. That was my add :D

  73. Sarah says

    Hey Chungah! Thanks for the delicious, healthy recipe. It came together so quickly and it tastes great. Perfect for a busy college girl like me! :)

  74. Joanna says

    What a great idea. Have all these ingredients at my fingertips and looking forward to trying this out tonight! I opted for chicken broth instead of just water for some flavor. Unfortunately lactose intolerant so I have to skip the cream. May try the coconut milk like another reader mentioned. Thank you!

    • Chungah says

      I actually do not recommend beef broth in this recipe – the coloring is too dark (resulting in an un-appetizing dish aesthetically) and the taste may be a little too strong.

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