Risotto-Style Pasta Recipe with Zucchini
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.
Servings 4 servings
Calories 625kcal
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
Substitutions and Variations
-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. 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.
-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.
Nutrition
Calories: 625kcal | Carbohydrates: 76g | Protein: 24g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 35mg | Sodium: 545mg | Potassium: 1058mg | Fiber: 5g | Sugar: 9g | Vitamin A: 469IU | Vitamin C: 36mg | Calcium: 249mg | Iron: 3mg