One Pot Pasta with Zucchini, Feta & Cherry Tomatoes
Dive into a delightful one-pot pasta adventure that combines the freshness of zucchini, the creamy tang of feta, and the burst of juicy cherry tomatoes. This quick and easy dish not only saves on cleanup but also delivers a burst of flavor that will have you craving seconds. Get ready to savor a vibrant meal that's perfect for busy weeknights and sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
đ Ingredients
Serves 4đ„ŹFresh Produce(2)
- 2 gousses dâail
- 1 courgette
đ„©Meat & Seafood(1)
- 2 tasses de bouillon de légumes ou volailles (480 ml)
đ„Dairy & Eggs(2)
- 200g feta (7.06 oz)
- mozzarellaoptional
đ«Pantry Staples(2)
- un bon filet dâhuile dâolive
- coquillettes (env. 2 grosses tasses, faites Ă l'Ćil) (480 ml)
đ§Spices & Seasonings(1)
- sel, poivre, thym
đŠOther(2)
- tomates cerises
- 3 cas crĂšme fraĂźche (45 ml)
Nutrition (per serving)
Calories
513
Protein
21g
Carbs
43g
Fat
29g
đšâđł Instructions
- 1
In an oven-safe dish, add your preferred pasta. I opted for coquillettes.
- 2
Then, add a block of feta, the vegetables of your choice (zucchini and cherry tomatoes), two cloves of garlic, mozzarella, and two cups of vegetable broth.
- 3
Finish with a bit of creme fraiche, thyme, salt, pepper, and a drizzle of olive oil.
- 4
Bake in the oven for about 30 minutes at 200°C.
đĄ Pro Tips
- âCut zucchini into 0.75-inch (2cm) half-moons rather than thin slices to prevent them from breaking down into mush during the 30-minute bake; thicker pieces retain structure as their cell walls stay intact under prolonged heat exposure.technique0.75-inch (2cm) thickness
- âAdd feta and mozzarella after the pasta has cooked for 20 minutes (not at the start) because their casein proteins begin breaking down above 140°F, turning grainy if exposed to 200°C heat for the full duration.timingAdd at 20-minute mark of 30-minute bake
- âUse a 1:1.5 liquid-to-pasta ratio by weight (for 250g dry pasta, use 375ml broth) since coquillettes absorb approximately 1.8x their weight in water, and one-pot dishes lose minimal liquid through evaporation in a covered dish.ingredient1:1.5 broth-to-pasta ratio
- âHalve cherry tomatoes lengthwise and place cut-side down on the pasta surface; this prevents juice from pooling at the bottom and diluting the dish, as the flat surface minimizes contact area with the cooking liquid.techniqueHalve and place cut-side down
- âCover the oven-safe dish tightly with foil for the first 25 minutes to maintain 85-90% humidity and prevent starch gelatinization from stalling, then uncover for the final 5 minutes to allow light surface browning.timingCovered 25 minutes, uncovered 5 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
One Pot Pasta with Zucchini, Feta & Cherry Tomatoes
Dive into a delightful one-pot pasta adventure that combines the freshness of zucchini, the creamy tang of feta, and the burst of juicy cherry tomatoes. This quick and easy dish not only saves on cleanup but also delivers a burst of flavor that will have you craving seconds. Get ready to savor a vibrant meal that's perfect for busy weeknights and sure to impress!
đ Ingredients
Serves 4đ„ŹFresh Produce(2)
- 2 gousses dâail
- 1 courgette
đ„©Meat & Seafood(1)
- 2 tasses de bouillon de légumes ou volailles (480 ml)
đ„Dairy & Eggs(2)
- 200g feta (7.06 oz)
- mozzarellaoptional
đ«Pantry Staples(2)
- un bon filet dâhuile dâolive
- coquillettes (env. 2 grosses tasses, faites Ă l'Ćil) (480 ml)
đ§Spices & Seasonings(1)
- sel, poivre, thym
đŠOther(2)
- tomates cerises
- 3 cas crĂšme fraĂźche (45 ml)
Nutrition (per serving)
Calories
513
Protein
21g
Carbs
43g
Fat
29g
đšâđł Instructions
- 1
In an oven-safe dish, add your preferred pasta. I opted for coquillettes.
- 2
Then, add a block of feta, the vegetables of your choice (zucchini and cherry tomatoes), two cloves of garlic, mozzarella, and two cups of vegetable broth.
- 3
Finish with a bit of creme fraiche, thyme, salt, pepper, and a drizzle of olive oil.
- 4
Bake in the oven for about 30 minutes at 200°C.
đĄ Pro Tips
- âCut zucchini into 0.75-inch (2cm) half-moons rather than thin slices to prevent them from breaking down into mush during the 30-minute bake; thicker pieces retain structure as their cell walls stay intact under prolonged heat exposure.technique0.75-inch (2cm) thickness
- âAdd feta and mozzarella after the pasta has cooked for 20 minutes (not at the start) because their casein proteins begin breaking down above 140°F, turning grainy if exposed to 200°C heat for the full duration.timingAdd at 20-minute mark of 30-minute bake
- âUse a 1:1.5 liquid-to-pasta ratio by weight (for 250g dry pasta, use 375ml broth) since coquillettes absorb approximately 1.8x their weight in water, and one-pot dishes lose minimal liquid through evaporation in a covered dish.ingredient1:1.5 broth-to-pasta ratio
- âHalve cherry tomatoes lengthwise and place cut-side down on the pasta surface; this prevents juice from pooling at the bottom and diluting the dish, as the flat surface minimizes contact area with the cooking liquid.techniqueHalve and place cut-side down
- âCover the oven-safe dish tightly with foil for the first 25 minutes to maintain 85-90% humidity and prevent starch gelatinization from stalling, then uncover for the final 5 minutes to allow light surface browning.timingCovered 25 minutes, uncovered 5 minutes