A creamy, comforting one-pot meal with zucchini, ditalini pasta, and a rich Parmesan sauce.
# Components:
→ Pasta & Vegetables
01 - 9 oz ditalini pasta
02 - 2 medium zucchini, diced
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 3 cups vegetable broth
06 - 1/2 cup heavy cream
→ Dairy & Cheese
07 - 1/2 cup grated Parmesan cheese, plus extra for serving
08 - 1 tbsp unsalted butter
→ Spices & Herbs
09 - 1/2 tsp dried thyme
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper
12 - 2 tbsp chopped fresh parsley for garnish
# Directions:
01 - Melt butter in a large pot over medium heat. Add chopped onion and cook for 2 to 3 minutes until translucent.
02 - Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Incorporate diced zucchini and sauté for 3 to 4 minutes until slightly tender.
04 - Add ditalini pasta and vegetable broth to the pot. Stir in dried thyme, salt, and black pepper.
05 - Bring mixture to a gentle boil, then reduce heat to low and cover. Cook for 8 to 10 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
06 - Stir in heavy cream and grated Parmesan. Cook uncovered for 2 to 3 minutes until the sauce thickens and becomes creamy.
07 - Adjust seasoning to taste. Remove from heat and let the dish rest for 2 minutes.
08 - Serve hot, garnished with fresh parsley and additional Parmesan cheese if desired.
