How To Make Zucchini Pasta Risottata (Italian Recipe!)
Dice half an onion and a large zucchini. Add a tbsp of olive oil to a pot, add the zucchini and onion and let them cook until soft, about ten minutes.
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Add a glass of vegetable broth to the mix.
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Then, add a glass of water to the zucchini and broth mix.
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You can add a little bag of saffron, if you want! It’ll give your pasta a nice, yellow color.
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Once your mix is boiling, pour in your pasta. This is important: use a small type of noodle! I used mini penne.
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Cook according to what the pasta box say, stirring often:we are cooking the pasta as if it were a risotto, hence the name “risottata”! Stirring is key
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Once done cooking, the water will have evaporated while the pasta starch will have created a creamy sauce. If you’re not vegan, add cream and cheese!
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2 tbsp of heavy whipping cream is all you need to make this super creamy: pasta starch has already created a creamy sauce on its own.
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Sprinkle some Parmesan (or better, Parmigiano Reggiano) cheese and mix!
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And here you go! You’ve got your zucchini pasta risottata!
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