# What You'll 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 - 1/2 cup heavy cream
→ Dairy & Cheese
07 - 1/2 cup grated Parmesan cheese, plus extra for serving
08 - 1 tbsp unsalted butter
→ Spices & Herbs
09 - 1/2 tsp dried thyme
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper
12 - 2 tbsp chopped fresh parsley (for garnish)
# Method:
01 - Melt the butter over medium heat in a large pot or Dutch oven. Add the finely chopped onion and sauté for 2 to 3 minutes until translucent.
02 - Incorporate 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, then stir in the dried thyme, salt, and black pepper.
05 - Bring to a gentle boil. Reduce heat to a simmer, cover, and cook for 8 to 10 minutes, stirring occasionally, until the 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 thickens and becomes creamy.
07 - Adjust seasoning as needed. Remove from heat and allow to rest for 2 minutes.
08 - Ladle into bowls and garnish with fresh parsley and additional Parmesan cheese.
