# What you need:
→ 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 - ½ cup heavy cream
→ Dairy & Cheese
07 - ½ cup grated Parmesan cheese, plus extra for garnish
08 - 1 tablespoon unsalted butter
→ Spices & Herbs
09 - ½ teaspoon dried thyme
10 - ½ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper
12 - 2 tablespoons chopped fresh parsley (for garnish)
# How to Make It:
01 - In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until translucent.
02 - Stir in the minced garlic and cook for 30 seconds until fragrant.
03 - Add the diced zucchini and cook 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 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 cheese. Cook uncovered for 2 to 3 minutes until the sauce is creamy and thickened.
07 - Adjust seasoning if necessary. Remove from heat and let rest for 2 minutes.
08 - Serve hot, garnished with chopped fresh parsley and extra Parmesan cheese.
