Quick One Pan Spinach and Zucchini Pasta (10 minutes, Vegetarian)

 I’ve been MIA the past few weeks but now I’m back!

 I decided to make a nice big batch of pasta to eat over the weekend. This pasta is so easy to make and cooks in less than 10 minutes. It’s as easy as tossing everything into the pan, covering it with the lid and walking away… 10 minutes and dinner is ready!

Quick One Pan Spinach and Zucchini Pasta (10 minutes, Vegetarian)

4.41 from 15 votes

Quick One Pan Spinach and Zucchini Pasta

By: Layla
Prep5 minutes
Cook10 minutes
Total15 minutes
Servings 6

Ingredients 

  • 1 package, 8-ounces Fettuccine Pasta ( or any other type of pasta)
  • 2 to 4 cups packed fresh spinach leaves
  • 1 cup zucchini sliced, about 1 large zucchini
  • 1 cup thinly sliced onion, optional
  • 4 cups water
  • 1 cup tomatoes, cherry, grape, or diced
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dry italian spices
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • parmesan cheese
  • salt and fresh ground pepper, to taste

Instructions 

  • Combine pasta, zucchini, tomatoes, onion, garlic, italian spices, olive oil,1 teaspoon salt, 1/2 teaspoon garlic powder, and water in a large straight-sided skillet. Bring to a boil over high heat (leave spinach until the end).

    Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 8 minutes. Add spinach, stir and turn off heat.

    Top with freshly grated parmesan cheese and olive oil, serve hot.
like this recipe? Rate & Comment below!

Quick One Pan Spinach and Zucchini Pasta (10 minutes, Vegetarian) Quick One Pan Spinach and Zucchini Pasta (10 minutes, Vegetarian)



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15 Comments

  1. Hugely disappointed – 4 cups is WAAAAY too much water! This recipe was clearly not tested properly. As someone who does not enjoy cooking and is not experienced enough to know when ratios/measurements are off, I was looking for a quick, easy recipe whose instructions I could trust. Clearly this is not it. Wasted a bunch of pasta and other ingredients.

  2. Absolutely delicious! I make it often. Use 2.5 cups of water (you can always add more if needed). Thank you to the chef!

  3. Layla, you are a genious! I made this recipe because I was intrigued by the one-pot technique (and nothing was sauteed first!). Delicious! (Only adjustment was to reduce pasta to 2 oz and liquid to 2 cups – left everything else full amount). Brought to full boil and everything worked and tasted perfect. This one is going into rotation at my house. Thanks for posting!

  4. This was amazing! Perfect one pot meal that comes together quickly. I’m seeing people comment about 4 cups being too much water and I’m kind of surprised. I used 4 cups of water and only a half box of Spaghetti noodles and it was perfect, in fact I think it could have used a splash more to be saucy. Now, I did leave my pan boiling the entire 8 minutes. As it got hotter the liquid quickly reduced, especially near the end of cook time. I think temperature could be the troubleshooting solution.. maybe? I think it definitely needs to be hot enough to reduce the water.

    Anyways my family loved this dish! Even my picky toddlers enjoyed the noodles.

  5. I used 4 cups of water with 8 oz of whole wheat pasta and it was perfect! I’ve never had a recipe come out so perfect. Thank you. It was delicious, and I will make this again.

  6. I added only 3 cups and even that was too much. I’m thinking 2 to 2.5 cups is enough. I did, however, use a Spinach Basil noodle that cooked in 4 minutes so that may have contributed to the excess water. I cooked without the pasta for 4 minutes then added the pasta for the last 4 minutes. It was a delicious recipe and will definitely make it again and again (husband LOVED it), thanks!

  7. As others are saying, this recipe either asks for way too much water or the directions were not communicated well as many of us are confused about “4-1/2”. Can the author please clear this up? I’d like to try this recipe again. Thank you!

  8. I halved the reCipe and used cellaNtani pastA. I Added a little Water to cook The whole thing until pasta was tender and water evaporated. Great idea for LEFTOVER tomato,spinach and zucchini. The flavors were there. Thank you.

  9. I just read the comments after this dish came out horrible who writes out 2 cups of water as 4-1/2 cups at least it could of been worded 4 of 1/2 cups.

  10. I will be trying this with vegetable pasta thanks the presentation looks great

  11. Just tried it, very good but I still found after using 4 cups of water that there was at least 1/2 inch water at the bottom of the pan. Definitely recommend a good parmesan cheese on top and the olive oil drizzle, it makes it.

  12. I love this idea and just made it, but I’m wondering if I got the water measurement wrong. I thought 4-1/2 cups water was 4 and a half cups of water, but the water never evaporated after a while of cooking, and it came out much more soupy than the picture. I realized that’s probably more water than I need – how much water do you put in?

    1. I used 4 cups and it was almost about right. But I used rotini instead of linguini pasta. I also added oregano and a little bit of jalapeno for a kick. This was a great recipe.

  13. I love how delicious this looks and how it only takes a little time to make!