Risotto-Style Pasta with Zucchini
A creamy, risotto-style pasta dish with paper-thin zucchini, white wine, vegetable broth, butter, lemon, and Parmigiano Reggiano.
Wat erin gaat
- Zucchini (courgette), sliced paper thin
- Farfalle pasta
- White wine
- Vegetable broth (stock)
- Butter, a knob
- Lemon, half
- Parmigiano Reggiano (PR), grated
- Salt
- Pepper
Hoe doe je het
- 01
Slice zucchini paper thin.
- 02
Quick fry the zucchini slices in a pan, then remove and set aside.
- 03
Add dry farfalle pasta to the same pan.
- 04
Deglaze with white wine.
- 05
Add vegetable broth and let it simmer, adding more broth as needed.
- 06
Add a knob of butter and stir.
- 07
Squeeze half a lemon over the pasta.
- 08
Return the cooked zucchini to the pan.
- 09
Grate Parmigiano Reggiano over the top and stir.
- 10
Season with salt and pepper to taste.
- 11
Plate and top with additional grated cheese.
“Ok.. pasta. But risotto style.”
Ok.. pasta. But risotto style. How to make it: Zucchini. Sliced paper thin. Quick fry. Out of the pan. Pasta in. Deglaze with white wine. Vegetable broth. Let it simmer. Add a little more when needed. Zucchini back in. Parmesan on top. Salt. Pepper. All organic. Naturally. Cooked in my pan from @siraatskitchen - clean cooking, no toxins, just pure. Want 15% extra discount? Use code AMSTERDAM15 Link in bio or: siraatskitchen.com/ONDERDEROOKVANAMSTERDAM #SiraatsKitchen #NonToxicCooking #ToxinFreeKitchen #risottostyle #pasta #organicfood #realfood #comfortfood #onderderookvanamsterdam #courgette
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