One Pot Zucchini and Tomato Penne Pasta (5-Ingredient Recipe)

This One Pot Zucchini and Tomato Penne Pasta is a simple, 5-ingredient dinner that’s ready in 30 minutes. The dry penne cooks right in the pan with cherry tomatoes, zucchini, garlic, and vegetable broth, so there’s no separate pot of water and nothing to drain. It’s a fresh, satisfying vegetarian pasta for busy weeknights.

There’s something about a fresh tomato sauce that just tastes like summer. It’s light, flavorful, and has a subtle sweetness that works so well in a pasta dish.

This One Pot Zucchini and Tomato Penne Pasta keeps things simple from start to finish. The dry penne cooks right in the pan with cherry tomatoes, zucchini, garlic, and vegetable broth. There’s no separate pot of water and nothing to drain.

As the tomatoes soften, they release their juices and create a fresh tomato sauce right in the pan. The pasta soaks up the broth and all that tomato flavor as it cooks. And the zucchini adds a little more texture and flavor to the dish.

With just five ingredients, this vegetarian pasta is light, fresh, and filling. Serve it on its own, or pair it with fish, chicken, shrimp, or your favorite protein. You can also enjoy it with a simple salad. However you serve it, this is a pasta dish you can enjoy any time of year.

For more simple pasta favorites, try Easy One Pot Macaroni and Cheese, Baked Tomato and Feta Pasta, Easy One Pot Spaghetti and Meatballs, Baked Cheese Ravioli with Creamy Pesto Sauce, One Pot Hamburger Helper, and Super Easy Cheese Ravioli Lasagna.

Why You’ll Love One Pot Zucchini and Tomato Penne Pasta ❤️

This pasta is one of those recipes that’s easy to keep on repeat. It’s light, flavorful, and satisfying without needing much effort or many ingredients. Everything cooks in one pot, and the fresh tomato sauce tastes like summer in a bowl.

Here’s why it works:

✔️ Just five ingredients – Cherry tomatoes, zucchini, garlic, broth, and pasta. No extras, no long list, just what you need.
✔️ One pot, no draining – The noodles cook right in the sauce, which means more flavor, less mess, and fewer dishes to wash.
✔️ Bright, fresh flavor – The tomatoes and zucchini cook down into a simple, vibrant sauce that feels light but is still filling.
✔️ Vegetarian and filling – It’s meat-free, budget-friendly, and hearty enough to serve on its own.
✔️ Easy to enjoy all year – It tastes like summer when zucchini and tomatoes are in season, but it’s still satisfying when it’s cold outside.

One Pot Zucchini and Tomato Penne Pasta is the kind of dinner that fits into real life. It’s easy to make, satisfying to eat, and worth keeping in your regular dinner rotation.

A Fresh Tomato Pasta Made in One Pot

One Pot Zucchini and Tomato Penne Pasta is made with simple ingredients, but that doesn’t mean it’s short on flavor. The cherry tomatoes soften as they cook, releasing their juices and creating a fresh tomato sauce right in the pan.

The dry penne cooks directly in the sauce, so there’s no need to boil it separately or drain it. As the pasta simmers, it absorbs the vegetable broth, garlic, and tomato flavor.

The zucchini adds texture, while the garlic and broth bring everything together. It all cooks in one pot in 30 minutes, giving you a light but filling pasta dinner with fewer dishes to wash.

How to Make Delicious One Pot Pasta Every Time

When it comes to one pot pasta, timing makes all the difference. You want the noodles to hold their shape and soak up the sauce without becoming too soft or mushy. A little attention while the pasta simmers goes a long way.

Here’s how to help your One Pot Zucchini and Tomato Penne Pasta turn out just right:

• Use sturdy pasta – Penne works well because it holds up as it simmers in the sauce. Look for pasta with a cooking time of around 10 minutes. Anything quicker may become too soft before the sauce is ready.
• Don’t overcook the pasta – Take the pasta off the heat while it’s still slightly firm. It will continue cooking as it sits in the warm sauce, so aim for an al dente texture just before the cooking time is up.
• Season the sauce – Give the sauce a taste right before serving. A little salt or pepper can help balance the flavors, especially if your broth is low sodium or your tomatoes are extra sweet.

INGREDIENTS FOR One Pot Zucchini and Tomato Penne Pasta

This fresh, satisfying one pot pasta comes together with just a few simple ingredients. It’s light, flavorful, and filling enough for dinner.

So, let’s get cooking!

• Penne Pasta – The tube shape works well in this one pot dish. It holds onto the sauce and keeps its texture as it simmers.
• Zucchini – Adds a soft bite and fresh flavor. It cooks quickly and balances the richness of the tomatoes without overpowering the dish.
• Cherry Tomatoes – These soften and release their juices as they cook, creating a fresh, rustic sauce. Their natural sweetness adds plenty of flavor.
• Vegetable Broth – Forms the base of the sauce and brings all the flavors together. The pasta cooks directly in the broth, soaking it up as it simmers.
• Garlic – Adds depth and warmth without needing much extra seasoning. Sautéing it first helps bring its flavor into the entire dish.
• Grapeseed Oil – Used to sauté the garlic and vegetables. It has a mild flavor that works well with the fresh tomatoes and zucchini.
• Salt – Brings out the natural sweetness of the tomatoes and enhances the flavor of the vegetable broth.

While the list may look like more than five ingredients, salt and oil don’t count in the five ingredient total. They’re pantry staples that you can adjust to taste, so this is still a 5-ingredient recipe.

HOW TO MAKE ONE POT ZUCCHINI AND TOMATO PENNE PASTA

This fresh pasta dish comes together in just a few steps. The dry penne cooks right in the sauce, soaking up the vegetable broth and juices from the tomatoes as it simmers.

Here’s how to make it:

STEP 1: SAUTÉ THE GARLIC

Heat a large pan over medium heat. Add the grapeseed oil and garlic. Cook for 1 to 2 minutes, until the garlic is fragrant and lightly golden. Be careful not to let the garlic brown too much because it can become bitter.

STEP 2: ADD THE ZUCCHINI AND TOMATOES

Stir in the chopped zucchini, halved cherry tomatoes, and salt. Cook for about 5 minutes, stirring occasionally. The zucchini will begin to soften, and the tomatoes will start to release their juices.

Use the back of a wooden spoon to gently smash the tomatoes as they soften. Let everything cook for another minute or two. The tomatoes will continue to break down and form a chunky sauce.

STEP 3: POUR IN THE BROTH

Add 3 cups of vegetable broth and stir everything together. Bring the broth to a simmer and cook for about 2 minutes. This gives the broth time to pick up the flavor from the tomatoes, zucchini, and garlic.

STEP 4: ADD THE PASTA

Stir in the dry penne, making sure it is coated in the sauce. Bring everything back to a simmer, then cover the pan. If you don’t have a lid, you can cover it with foil.

Cook for 5 to 6 minutes, stirring occasionally. The broth will begin to reduce as the pasta cooks.

STEP 5: ADD MORE BROTH AND FINISH COOKING

Check the pasta after 5 to 6 minutes. If it needs more liquid, add another ½ to 1 cup of vegetable broth.

Stir and continue simmering for about 5 more minutes, or until the pasta is al dente. When it’s ready, the pasta should be tender but still hold its shape, with a light tomato sauce coating every piece.

What to Serve with One Pot Zucchini and Tomato Penne Pasta

This pasta works well on its own, but it also pairs easily with a simple side and a fresh dessert.

A garden salad is always a good place to start. Mixed greens with cucumber, thinly sliced red onion, and a tangy vinaigrette give a nice contrast to the warm pasta. Try balsamic vinaigrette or a creamy Greek.

If you want to add some protein and make the meal heartier, serve the pasta with chicken, fish, or even shrimp. Their savory flavors pair nicely with the fresh tomatoes and zucchini.

For dessert, try frozen yogurt topped with fresh berries. It’s cool, refreshing, and light enough to enjoy after a bowl of pasta. You also can’t go wrong with fresh fruit. Combine strawberries, blueberries, raspberries, and cantaloupe, then add a drizzle of honey and a little fresh mint for a sweet finish to the meal.

It’s one of those dinners that’s easy to build around, whether you want to keep things light or add a little extra.

Jazz Up Your One Pot Zucchini and Tomato Penne Pasta

This one pot pasta is easy to customize with ingredients you already enjoy. You can add more vegetables, stir in some protein, or give the sauce a creamier finish.

Here are a few ways to change things up:

• Add Extra Veggies – Bell peppers, spinach, mushrooms, or sautéed eggplant all work well with the zucchini and tomatoes. Spinach can be stirred in near the end, while firmer vegetables should be added with the zucchini.
• Boost It with Protein – Add grilled chicken, shrimp, or turkey sausage to make the pasta heartier. Chickpeas or cubed tofu also work well for a plant based option.
• Add Herbs and Spices – Fresh basil or parsley adds even more flavor. You can also add red pepper flakes for a little heat or smoked paprika for a warmer flavor.
• Stir in Some Cheese – Goat cheese, ricotta, or shredded mozzarella will melt into the sauce and make it creamier. A sprinkle of Parmesan is also a simple addition.
• Change Up the Sauce – Stir in a spoonful of pesto, add a drizzle of balsamic glaze, or finish the pasta with a splash of cream. You only need a little to change the flavor of the dish.

These additions make it easy to enjoy One Pot Zucchini and Tomato Penne Pasta in a slightly different way each time you make it.

How to Store Leftover One Pot Zucchini and Tomato Penne Pasta

Store leftover One Pot Zucchini and Tomato Penne Pasta in an airtight container in the fridge for up to 3 to 4 days.

To reheat it, warm the pasta in a skillet over medium low heat, stirring occasionally. If the sauce has thickened in the fridge, add a splash of vegetable broth or water to loosen it. You can also reheat the pasta in the microwave, stirring halfway through so it heats evenly. The leftovers make a flavorful lunch or another simple dinner later in the week.

What to Do with Leftover One Pot Zucchini and Tomato Penne Pasta

You can reheat the leftover pasta as it is, or use it to make something a little different. Here are three simple ways to turn it into another meal:

• Zucchini and Tomato Penne Pasta Frittata: Whisk a few eggs and pour them over the leftover pasta in a heated skillet. Add some shredded cheese or fresh herbs, then cook until the eggs are set. It works well for lunch or a simple dinner.
• Zucchini and Tomato Penne Stuffed Peppers: Spoon the leftover pasta into hollowed out bell peppers and top with mozzarella or Parmesan. Bake until the peppers are tender and the cheese has melted.
• Zucchini and Tomato Penne Pasta Soup: Add the leftover pasta to vegetable broth with a handful of spinach or kale. Warm everything together until the greens have softened. Add a little extra broth as needed since the pasta will continue to absorb the liquid.

Frequently Asked Questions

Do I need to cook the penne before adding it to the pan?

No. Add the penne directly to the pan while it is still dry. It cooks in the vegetable broth and tomato juices, soaking up their flavor as it simmers.

Can I use a different type of pasta?

Yes. Choose a sturdy pasta shape with a cooking time of around 10 minutes. Rigatoni, rotini, or another short pasta should work well. You may need to adjust the amount of broth or cooking time depending on the shape you use.

Why is the vegetable broth added gradually?

Different pasta brands absorb slightly different amounts of liquid. Starting with 3 cups keeps the sauce from becoming too watery. You can add another ½ to 1 cup as the pasta cooks if the pan begins to look dry.

Can I use canned tomatoes instead of cherry tomatoes?

Cherry tomatoes work best because they soften quickly and add fresh tomato flavor to the sauce. Canned diced tomatoes can be used, but they will add more liquid and create a slightly different texture. You may need less vegetable broth.

Can I make this one pot pasta gluten free?

Yes. Use your favorite gluten free penne, but watch it closely as it cooks. Gluten free pasta can soften or break apart more quickly, so the cooking time and amount of broth may need to be adjusted.

A Pasta Dinner You’ll Want to Make Again

One Pot Zucchini and Tomato Penne Pasta is one of those dinners you can come back to throughout the year. It’s simple, flavorful, and made with just a handful of familiar ingredients.

The dry penne cooks right in the pan with the zucchini, cherry tomatoes, garlic, and vegetable broth. There’s nothing to drain and only one pan to wash when dinner is over. Serve it on its own or add your favorite protein or a simple salad.

If you try it, I’d love to hear about it. Leave a comment and a star rating below. ⭐️⭐️⭐️⭐️⭐️ Your feedback helps more people find and enjoy recipes like this.

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