What type of pasta works best for this dish?

Ditalini pasta is recommended for its size and shape, but small shells or elbow macaroni can be good substitutes.

Can I make this dish vegan?

To make it vegan, substitute butter with plant-based margarine, use non-dairy cream alternatives, and omit Parmesan or use vegan cheese.

Cook until ditalini is al dente—tender yet slightly firm to the bite—as indicated after simmering 8 to 10 minutes.

Dried thyme is used in cooking, while fresh parsley is added at the end to brighten the dish with fresh herbal notes.

Yes, you can stir in cooked cannellini beans or shredded rotisserie chicken for extra protein.

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 recipe quickly became a favorite in my household for busy weeknights and has never disappointed.

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 dish brings the family together every time with its creamy texture and fresh flavors.

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 when using store-bought broth or Parmesan for allergens.

This creamy zucchini ditalini is perfect for a quick weeknight meal and sure to become a regular favorite.

→ What type of pasta works best for this dish?: Ditalini pasta is recommended for its size and shape, but small shells or elbow macaroni can be good substitutes.
→ Can I make this dish vegan?: To make it vegan, substitute butter with plant-based margarine, use non-dairy cream alternatives, and omit Parmesan or use vegan cheese.
→ How do I know when the pasta is cooked properly?: Cook until ditalini is al dente—tender yet slightly firm to the bite—as indicated after simmering 8 to 10 minutes.
→ What herbs complement the flavors here?: Dried thyme is used in cooking, while fresh parsley is added at the end to brighten the dish with fresh herbal notes.
→ Can I add protein to this dish?: Yes, you can stir in cooked cannellini beans or shredded rotisserie chicken for extra protein.