Can you cook spaghetti and vegetables in one pot?

Absolutely. In One Pot Zucchini Spaghetti , the noodles and zucchini cook together with broth in a single pan. This not only saves time and dishes, but also makes the sauce extra flavorful because the pasta starch thickens everything as it simmers.

What is the best way to cook zucchini without it getting soggy?

The trick is slicing it thin and sautéing it first before adding liquid. For this recipe, cook the zucchini for 1–2 minutes with olive oil and garlic before the broth and pasta go in. It keeps its texture and doesn't turn to mush—perfect for One Pot Zucchini Spaghetti .

Is one pot spaghetti healthy?

It can be! This version is veggie-forward and uses just a touch of oil. If you use whole wheat spaghetti and low-sodium broth, it’s a great balanced meal for one. You can also bulk it up with protein like beans or chicken, as shown in our One Pot Protein P a sta for Dorm version.

What’s the secret to flavorful one-pot pasta?

Salt your broth, sauté your aromatics, and let the pasta absorb every bit of that seasoned liquid. That’s why One Pot Zucchini Spaghetti works so well—it’s built to infuse flavor into every strand of spaghetti while staying quick and low-maintenance.

One Pot Zucchini Spaghetti – 5-Min Solo Dinner You’ll Love

Name: One Pot Zucchini Spaghetti for One
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 small zucchini, thinly sliced; 2 oz dry spaghetti (half a standard portion); 1 garlic clove, minced; 1½ cups vegetable or chicken broth; 1 tbsp olive oil; Pinch of chili flakes (optional); Salt and black pepper, to taste; Freshly grated Parmesan or ricotta (optional)

Description

This One Pot Zucchini Spaghetti for One is quick, cozy, and all made in a single pan—no draining needed. Perfect for solo dinners!

Ingredients

Scale

1 small zucchini, thinly sliced

2 oz dry spaghetti (half a standard portion)

1 garlic clove, minced

1½ cups vegetable or chicken broth

1 tbsp olive oil

Pinch of chili flakes (optional)

Salt and black pepper, to taste

Freshly grated Parmesan or ricotta (optional)

Instructions

1. Heat olive oil in a medium saucepan over medium heat. Add garlic and zucchini. Sauté for 2 minutes until softened.

2. Add spaghetti and pour in the broth. Stir to combine everything in the pan.

3. Bring to a simmer and cook uncovered, stirring occasionally for 8–10 minutes.

4. Once the pasta is al dente and the liquid has mostly reduced, taste and season with salt and pepper.

5. Serve with optional chili flakes and Parmesan or ricotta on top.

Notes

For extra protein, stir in white beans or leftover shredded chicken at the end.

Use yellow squash or frozen peas as a zucchini substitute if needed.

Store leftovers in an airtight container and reheat gently with a splash of broth or water.

Nutrition

Serving Size: 1 bowl
Calories: 360
Sugar: 5g
Sodium: 480mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 5g
Protein: 11g
Cholesterol: 5mg

Keywords: One Pot Zucchini Spaghetti, solo dinner, spaghetti for one, zucchini pasta