One Pot High Protein Zucchini Pasta

When zucchini starts taking over my produce drawer, pasta is one of my favorite ways to put it to work! This one has quickly moved into my weeknight rotation because everything cooks in the same pot, and there’s enough zucchini mixed in that I don’t feel like I need to make another vegetable on the side.

I used high-protein linguine here, then blended cottage cheese with pesto for the sauce. Once it’s stirred into the pasta with Parmesan and lemon, you get a really creamy, garlicky pesto sauce with tender zucchini and plenty of fresh basil. If you like my Easy High Protein Pasta, this is another easy way to use cottage cheese to add protein and creaminess to pasta!

It also reminds me a little of my Creamy Pesto Pasta with Zucchini, except this recipe skips the separate pasta pot. I’m always happy to wash one less pan at the end of dinner!

Before You Get Started

One-pot pasta is simple, but the pasta and sauce can behave a little differently depending on the ingredients you use.

• High-protein pasta: I used Brami high-protein linguine. Other high-protein or regular pastas work, but cooking times and the amount of broth absorbed can vary by brand.
• Cottage cheese: Blend it completely smooth with the pesto before adding it to the pasta. This gives you a creamy sauce without visible cottage cheese curds.
• Zucchini: Cut it into roughly ½-inch half moons. This keeps the pieces substantial enough to hold their shape while the pasta cooks.
• Chicken bone broth: This adds savory flavor and extra protein. Keep a little additional broth nearby since you may need more depending on your pasta.

How to Make One Pot High Protein Zucchini Pasta

The pasta cooks right in the broth with the zucchini and garlic, so the starchy cooking liquid helps create the sauce right in the pot!

1. Blend the Cottage Cheese Pesto

Add the cottage cheese and pesto to a blender or food processor.

Blend until completely smooth and creamy, then set it aside while you start the pasta.

2. Cook the Pasta and Zucchini

Add the zucchini, pasta, garlic, chicken bone broth, salt, and pepper to a large pot.

Bring everything to a boil, then reduce the heat to medium-high. Cook for about 5-6 minutes, stirring often so the noodles don’t stick together or catch on the bottom of the pot.

Pro tip: One-pot pasta needs a little more attention than pasta cooked in a big pot of water. Keep those noodles moving, especially during the first few minutes!

3. Make It Creamy

Once the pasta has started to soften, add the Parmesan, blended cottage cheese pesto, and lemon zest.

Stir really well so the cottage cheese mixture blends into the starchy broth and coats the pasta.

Lower the heat if needed and continue cooking until the pasta is al dente and the sauce is creamy.

4. Finish with Lemon and Basil

If the sauce becomes too thick before the pasta is ready, add extra chicken broth about ¼ cup at a time.

Once the noodles are cooked, finish with fresh lemon juice and basil. Taste and season with kosher salt and plenty of black pepper!

Recipe Tips and Tricks

A few small details make one-pot pasta much easier to manage and help you get that creamy sauce just right.

• Watch the liquid, not just the clock: Different pasta shapes and brands absorb broth at different rates. Add a splash more if the pot starts looking dry before the noodles are tender.
• Keep the heat gentler after adding the cottage cheese: Once the creamy sauce goes in, you don’t need a hard boil. Gentler heat helps keep everything smooth.
• Try homemade pesto: If you have fresh basil to use, my Skinny Pesto works really well here!
• Add some heat: Red pepper flakes are great with the pesto, garlic, and lemon. Add them at the end so everyone can control the spice level.
• Mix in more vegetables: Baby spinach or peas can be stirred in near the end since they only need a few minutes to cook.
• Add extra protein: Grilled chicken, shrimp, chicken sausage, white beans, or chickpeas can make this an even heartier dinner.
• Finish with extra Parmesan: A little freshly grated Parmesan and black pepper right before serving makes the pesto and lemon stand out even more.

What to Serve with High Protein Zucchini Pasta

This pasta already has vegetables, carbs, and plenty of protein, so I usually keep anything on the side pretty simple!

• Pesto Chicken: Add sliced pesto chicken when you want an extra protein boost that fits right in with the flavors already in the pasta.
• Garlic Knots: These Greek yogurt garlic knots are a fun addition when pasta night clearly needs a little bread on the side!
• Simple green salad: Peppery arugula or mixed greens with lemon vinaigrette adds something crisp and fresh next to the creamy pasta.
• Roasted vegetables: Broccoli, asparagus, or green beans are easy options if you want even more vegetables on the table.

Storage & Reheating

One-pot pasta thickens as it sits because the noodles continue soaking up some of that creamy sauce.

• Storage: Refrigerate leftovers in an airtight container for up to 3-4 days.
• Freezer: I don’t recommend freezing this pasta. The zucchini will soften quite a bit, and cottage cheese sauces can lose some of their creamy texture after thawing.
• Reheating: Add a splash of chicken broth before reheating gently on the stovetop or in the microwave. Stir as it warms to loosen the sauce again.
• Leftovers: Turn leftover zucchini pasta into an easy lunch by stirring in spinach, peas, or cherry tomatoes as you reheat it. For something heartier, add sliced Easy Balsamic Grilled Chicken, which pairs really well with the pesto, lemon, and zucchini!