# Ingredient list:
→ Pasta & Vegetables
01 - 9 oz ditalini pasta
02 - 2 medium zucchini, diced
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 3 cups vegetable broth
06 - 1/2 cup heavy cream
→ Dairy & Cheese
07 - 1/2 cup grated Parmesan cheese, plus extra for serving
08 - 1 tablespoon unsalted butter
→ Spices & Herbs
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 2 tablespoons chopped fresh parsley (for garnish)
# Cooking steps:
01 - In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 2 to 3 minutes.
02 - Stir in the minced garlic and cook for 30 seconds until fragrant.
03 - Add the diced zucchini and continue cooking for 3 to 4 minutes until slightly softened.
04 - Pour in the ditalini pasta and vegetable broth. Stir in dried thyme, salt, and black pepper.
05 - Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover and cook for 8 to 10 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
06 - Stir in the heavy cream and grated Parmesan. Cook uncovered for 2 to 3 minutes until the sauce is creamy and thickened.
07 - Remove from heat and let the dish rest for 2 minutes. Adjust seasoning if necessary.
08 - Serve warm, garnished with fresh parsley and extra Parmesan cheese.
