Joey's Zucchina Pastina

 

 

 I was recently feeling the need for some comfort food, and I figured a summer pasta might be just the thing. I must say, as much as I love it, I don't have pasta very often, so it's always a treat when I do. For this one, I started with a few sliced zucchini, and some chopped onions. From there, the rest of the recipe just sort of fell into place. A few dried herbs, some tiny pasta, and a drizzle of cream later, and I was in heaven! I loved it so much, I had to have a second bowl, which rarely ever happens! Not even kidding. This was literally the comforting something I had in mind. Bonus, it's a great summer pasta because there are no giant pots of boiling water. And it's an easy weeknight meal because it comes together in no time. Perfect, right? 

Oh, and if you're wondering about the name, how could I NOT? I couldn't resist going for the rhyme of it all. It was just sitting right there. Had to do it!

 Anyway, I hope you'll make this one. It's just SO good! I just know you'll love it!

  

 

 

 

 Olive oil

4 or 5 small zucchini

1 medium onion

4-5 cloves of garlic

Sprinkle of each: dried oregano, basil, and thyme 

Salt and pepper 

1 cup dry pastina, orzo, or other tiny pasta

3 cups chicken broth

3 tbs butter

1/4 cup grated Parmesan cheese 

Drizzle of cream 

Diced sun dried tomatoes in oil, (optional) 

 

 

In a large skillet, heat a few big glugs of olive oil over medium heat. Add chopped onions and sliced zucchini. Stir and saute for about 10 minutes. Add the garlic, dried herbs, salt, and pepper. Continue to stir until fragrant. Add the dry pastina and chicken broth. Stir well, then cover. Reduce heat to medium low. When most of the liquid is absorbed, add the butter, grated cheese, and a little drizzle of cream. Stir well until rich and glossy. Serve with a little more grated cheese. Garnish with a few chopped sun dried tomatoes, if desired. 

 

 

Tips: 

 Most of the ingredients are to taste. If you want more zucchini or onions or cheese, go for it! The only ratio to keep in mind is 1 cup dry tiny pasta to 3 cups broth. That will give you that rich risotto-like texture. 

Instead of chicken broth, use any kind of broth you like, or even just water (in which case, I'd add a little Better Than Bouillon).

Feel free to add yellow squash, or swap out the zucchini for any favorite vegetable. Sky's the limit!