A comforting creamy pasta with zucchini, Parmesan, and ditalini, prepared in one pot for easy cooking.
# What You Need:
→ 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 tablespoon unsalted butter
→ Spices & Herbs
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 2 tablespoons chopped fresh parsley (for garnish)
# How to Make It:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add finely chopped onion and sauté for 2 to 3 minutes until translucent.
02 - Incorporate minced garlic and cook for 30 seconds until fragrant.
03 - Add diced zucchini and sauté for 3 to 4 minutes until slightly softened.
04 - Stir in ditalini pasta and vegetable broth. Season with dried thyme, salt, and freshly ground black pepper.
05 - Bring to a gentle boil, then reduce heat to simmer. Cover and cook for 8 to 10 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
06 - Stir in heavy cream and grated Parmesan. Cook uncovered for 2 to 3 minutes until sauce thickens and becomes creamy.
07 - Adjust seasoning if necessary, remove from heat, and let rest for 2 minutes.
08 - Serve hot, garnished with fresh chopped parsley and additional Parmesan cheese as desired.
