An easy dish made in the same way you would prepare a traditional risotto, this risotto pasta with zucchini is the comforting meal you want when you’re short on time.
Growing up, my mother always made zucchini and pasta soup when we were under the weather or had an upset stomach. She usually tossed in a potato for extra thick texture and served it with Parmigiano cheese at the table. Quick, easy and nourishing!
I decided to elevate this simple dish by cooking the pasta risotto-style, that is by gradually adding chicken broth to the pot, one ladle full at a time until the pasta is fully cooked.
And, I added a couple of handfuls of cubed cheese to my risotto pasta at the end of cooking to create a creamy, comforting dish that you can prepare in very little time.
Ingredient list
- Zucchini
- Onion
- Potato
- Chicken broth: or vegetable broth for a vegetarian version
- Small pasta: such as ditalini; tubettini; small shells or pasta of your choice
- Cheese: any cheese that melts well and cut into cubes such as provolone or mozzarella
- Grated Parmigiano cheese: for serving
- Olive oil
- Salt, to taste
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
- Prepare the vegetables: finely dice the onion; cut the zucchini into cubes; cut the potato into small cubes (about 1 cm) to ensure they cook thoroughly.
- Pour the chicken broth into a small sauce pan and bring to a simmer. Keep the broth at a gentle simmer while you prepare the risotto pasta.
- Heat olive oil in a large sauce pan over medium heat and sauté the onion until transluscent, 3-4 minutes.
- Add the zucchini, a pinch of salt and cook for 5 minutes until it begins to soften.
- Stir in the cubed potato, reduce heat to low, cover the pan and cook until the potatoes are fork tender but still firm, about 5-7 minutes.
- Increase heat back to medium, add the pasta and stir to combine all ingredients.
- Begin adding a ladle of chicken broth at a time (about 1/2 cup) and stir until the broth is absorbed.
- Continue adding chicken broth and stirring until the pasta is fully cooked. This should take about 15-18 minutes.
- Taste and add salt, if needed.
- Remove the sauce pan from the heat and stir in the cubed cheese. Lightly drizzle with olive oil before serving.
- Serve immediately with grated Parmigiano cheese at the table.
Recipe Notes
-In a pinch, this dish may be prepared with water instead of broth. Taste and add salt as needed for flavor.
-If you prefer, the potato may be eliminated from the recipe.
-Add cheese of your choice that melts well such as mozzarella; provolone or scamorza.
-This dish is best enjoyed the day it is made as the pasta tends to soften the longer it sits. However, it is definitely still edible and can be refrigerated for up to 3 days.
-To reheat, add a few spoonfuls of water or chicken broth (if you have extra) to the pan.
-To ensure the potato cooks thoroughly be sure to cut it into small pieces, about 1 cm. cubes.
-If you run out of chicken broth and your pasta is not yet thoroughly cooked, no worries. Just add water to your sauce pan and be sure to bring it to a simmer before stirring into the pasta.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more Italian soups and risotto recipes!
- White Bean and Potato Soup with Pasta
- Escarole and Meatball Soup (Italian Wedding Soup)
- Broccoli and Potato Soup with Pasta
- Italian Minestrone Soup
- Pastina Soup with Tiny Meatballs
- Zuppa Imperiale
- Lemony Asparagus Risotto
- Roasted Pumpkin Risotto with Crispy Sage
- Tomato Basil Risotto
- Fennel and Leek Risotto
- Barley Risotto with Pesto and Mozzarella
Ingredients
- 3 small zucchini (about 500 grams)
- 1 small onion finely diced
- 1 large potato cut into 1 cm cubes
- 3 tbsp. olive oil plus extra for drizzling at the end of cooking
- 250 grams small pasta such as ditalini, tubettini; small shells
- 4 cups chicken broth or vegetable broth
- salt to taste
- 1 cup cheese such as mozzarella; provolone; scamorza or any cheese that melts well, cut into cubes
- grated Parmigiano cheese for serving
Instructions
- Prepare the vegetables: finely dice the onion; cut the zucchini into cubes; cut the potato into small cubes (about 1 cm) to ensure they cook thoroughly.
- Pour the chicken broth into a small sauce pan and bring to a simmer. Keep the broth at a gentle simmer while you prepare the risotto pasta.
- Heat olive oil in a large sauce pan over medium heat and sauté the onion until transluscent, 3 minutes.
- Add the zucchini, a pinch of salt and cook for 5 minutes until it begins to soften.
- Stir in the cubed potato and a pinch of salt. Reduce heat to low, cover and cook for 5-7 minutes until the potatoes are fork tender yet firm.
- Increase heat back to medium, add the pasta and stir to combine all ingredients.
- Begin adding a ladle of chicken broth at a time (about 1/2 cup) and stir until the broth is absorbed.
- Continue adding chicken broth and stirring until the pasta is fully cooked. This should take about 15-18 minutes. Taste and add salt, if needed.
- Remove the sauce pan from the heat and stir in the cubed cheese. Drizzle with a little extra olive oil before serving.
- Serve immediately with grated Parmigiano cheese at the table.
Notes
-If you prefer, the potato may be eliminated from the recipe. -Add cheese of your choice that melts well such as mozzarella; provolone or scamorza. Tips -This dish is best enjoyed the day it is made as the pasta tends to soften the longer it sits. However, it is definitely still edible and can be refrigerated for up to 3 days.
-To reheat, add a few spoonfuls of water or chicken broth (if you have extra) to the pan. Storage -To ensure the potato cooks thoroughly be sure to cut it into small pieces, about 1 cm. cubes.
-If you run out of chicken broth and your pasta is not yet thoroughly cooked, no worries. Just add water to your sauce pan and be sure to bring it to a simmer before stirring into the pasta. Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
I made this for dinner last night and I tell you it is absolutely delicious. For the cheese I used smoked cheddar. To satisfy my husband’s taste for meat, I sprinkled homemade bacon bits on top. Oh so good. Thank you so much for sharing.
Hi Anna I’m so glad you enjoyed it. And your modifications sound yummy, thanks for sharing!
I am a lover of Italian food and I am so excited to see this recipe, I have read your recipe carefully, including all the preparation process, thank you very much!
Hi, thank you very much, I hope you enjoy it!
This is truly a great recipe Nadia … I make this often using other vegetables when fresh zucchini from my garden is all gone. It adapts so easily with just about any vegetable … an easy “clean out the fridge” kind of recipe. Thank you Nadia – keep up your good work for us!
Thank yoyu Anna! You’re right, this can be made with a variety of vegetables, definitely a versatile recipe. Grazie!
sounds delicious – i can’t wait to try making this!
Thank you Lina, I do hope you enjoy it!
This is an awesome recipe: simple, hearty, healthy and delicious! Thank you! Happy New Year!
Thank you Annie, it really is. Wishing you lots of good health this year, thank you!