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Pasta Risotto with Zucchini

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Pasta Risotto with Zucchini is a creamy, one-pan pasta dish inspired by the texture of risotto but without the constant stirring. Fresh zucchini adds a light, seasonal flavor, making it perfect for both weeknight dinners and special occasions.

Ingredients

  • 8 oz short pasta (ditalini, orzo, or small shells)
  • 2 medium zucchini, diced
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth (kept warm)
  • 1/2 cup white wine (optional)
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp butter
  • Salt and black pepper, to taste
  • Fresh basil or parsley, for garnish

Instructions

  1. Heat olive oil in a large skillet or saucepan over medium heat.
  2. Add onion and sauté until soft and translucent.
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Add diced zucchini and cook until tender, about 5 minutes.
  5. Stir in pasta and toast lightly for 1–2 minutes.
  6. Pour in white wine (if using) and let it reduce by half.
  7. Add hot broth gradually, one ladle at a time, stirring occasionally, until pasta is cooked and creamy (about 12–15 minutes).
  8. Stir in butter and Parmesan until melted and well incorporated.
  9. Season with salt and pepper.
  10. Garnish with fresh herbs before serving.

Notes

For extra freshness, stir in lemon zest before serving.Add peas, asparagus, or spinach for more veggies.Use plant-based butter and vegan Parmesan for a dairy-free version.A pinch of red pepper flakes adds a mild kick.

Nutrition

Find it online: https://cookibly.com/pasta-risotto-with-zucchini/