Can I substitute the ditalini pasta?

Yes, small pasta shapes like shells or elbow macaroni work well as they hold the sauce similarly and cook evenly in one pot.

How do I prevent the pasta from sticking?

Stir occasionally during cooking and ensure enough vegetable broth is added to cover the pasta adequately for even cooking.

For a lighter option, try half-and-half or full-fat coconut milk, though the texture and flavor will vary slightly.

Adding cooked cannellini beans or shredded chicken enhances protein content and complements the creamy texture.

Fresh parsley and thyme provide mild, earthy notes that balance the creaminess and highlight the zucchini’s flavor.

Yes, substitute the ditalini with gluten-free pasta varieties to suit dietary needs without altering the cooking method.

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

I first made this recipe on a busy weeknight and loved how effortlessly it came together without compromising on taste.

Melt butter:: 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.
Cook garlic:: Stir in the garlic and cook for 30 seconds until fragrant.
Cook zucchini:: Add the diced zucchini and cook for 3 4 minutes until slightly softened.
Add pasta and broth:: Pour in the ditalini pasta and vegetable broth. Stir in the dried thyme, salt, and pepper.
Simmer:: 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.
Add cream and cheese:: Stir in the heavy cream and grated Parmesan cheese. Cook, uncovered, for 2 3 minutes more until the sauce is creamy and thickened.
Adjust seasoning:: Adjust seasoning if needed. Remove from heat and let rest for 2 minutes.
Serve:: Serve hot, garnished with fresh parsley and extra Parmesan.

This recipe has become my family’s favorite cozy dinner especially during busy weeknights when I need a quick but hearty meal.

For a protein boost, add cooked cannellini beans or shredded rotisserie chicken (note this makes the dish non-vegetarian).

Pair this creamy pasta with a crisp green salad and crusty bread for a complete meal.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth to loosen the sauce.

This creamy zucchini ditalini is perfect for weeknight dinners and impresses without fuss.

→ Can I substitute the ditalini pasta?: Yes, small pasta shapes like shells or elbow macaroni work well as they hold the sauce similarly and cook evenly in one pot.
→ How do I prevent the pasta from sticking?: Stir occasionally during cooking and ensure enough vegetable broth is added to cover the pasta adequately for even cooking.
→ What can I use instead of heavy cream?: For a lighter option, try half-and-half or full-fat coconut milk, though the texture and flavor will vary slightly.
→ Can I add protein to this dish?: Adding cooked cannellini beans or shredded chicken enhances protein content and complements the creamy texture.
→ What herbs pair well with zucchini and cream?: Fresh parsley and thyme provide mild, earthy notes that balance the creaminess and highlight the zucchini’s flavor.
→ Is it possible to make this gluten-free?: Yes, substitute the ditalini with gluten-free pasta varieties to suit dietary needs without altering the cooking method.