We made pasta with fresh-picked baby zucchini, onion, garlic, and basil… but we cooked it like Risotto!
Pasta is an excellent carrier for an abundance of vegetables, and this dish is no exception.
I cooked it in the style of risotto, adding liquid gradually and stirring often to create a creamy sauce with the starch from the pasta.
Right now, you can find gorgeous baby zucchini and fresh garlic at the farm stand. I also used the very first fresh yellow onion from the farm this year! You can use all kinds of veggies here, and there’s no limit to the quantity either. Use gluten-free or regular pasta as you prefer.
I went Old School easy with tonight’s cocktail – a traditional Aperitivo, the Negroni.
This simple pre-dinner drink whets your appetite for what’s to come.
Combine in a rocks glass over ice: 1 oz EACH gin, Campari, sweet vermouth. Add an orange slice, stir, and enjoy!
Zucchini & Onion Pasta “Risotto”
Ingredients
1 yellow onion, diced
1 lb baby zucchini, sliced in half lengthwise and cut into thin half moons
2 garlic cloves, peeled and thinly sliced
Olive oil & butter, a few tablespoons
6 oz short pasta (GF or regular)
Water or broth, salt, pepper, fresh basil
1 c grated Parmesan
Instructions
Heat water or broth in small saucepan (about 4-5 cups). Heat skillet over medium heat. Add in butter/oil and onions. Let cook for a few minutes, then stir in garlic. Cook another minute or two, then add zucchini and pasta.
Stir in about 1 1/2 c simmering water or broth and stir. Allow mixture to cook, stirring occasionally. When most of the liquid has been absorbed, stir in another cup of water. Taste for seasoning once or twice.
When the pasta is completely cooked, you should have a creamy sauce and very soft vegetables. Stir in another tablespoon of butter and grated cheese, then about 1/4 cup fresh basil, sliced thinly.
Serve hot.