One-Pan Pasta Risottata With Zucchini Recipe
Prep Time:
1 minute
Cook Time:
25 minutes
Servings:
2 Servings
Ingredients
  • ½ tablespoon extra virgin olive oil
  • ½ small onion, finely chopped
  • 1 medium carrot, peeled and diced
  • 1 medium zucchini, diced
  • 1 pinch salt
  • 1 pinch pepper
  • 7 ounces penne pasta
  • 2 cups vegetable broth
  • 2 large sage leaves
Directions
  1. Heat the oil in a wide skillet on medium.
  2. Add the onion and carrot and saute for 2-3 minutes.
  3. Add the zucchini, salt, and pepper and saute for 7-8 minutes until softened, deglazing the pan with a little broth if needed.
  4. Add the pasta and stir for about 30 seconds to mix well and allow it to take on flavor.
  5. Pour in the broth and raise the heat to bring the liquid to a boil. As soon as it boils lower the heat to a gentle simmer.
  6. Simmer, stirring often, for about 11-12 minutes or until the pasta is tender and creamy and most of the broth has evaporated. The time may vary depending on the pasta brand.
  7. When the pasta is almost finished, mince the sage.
  8. Remove the pasta from the heat and stir in the freshly minced sage. Taste and adjust for salt and pepper.
  9. Serve immediately.