Ingredients
Scale
- 1 cup small pasta shapes (like pastina or orzo)
- 1 cup vegetable broth (low sodium)
- 1 small carrot, finely grated
- 1 small zucchini, finely grated
- 2 tablespoons unsalted butter
- 1 tablespoon grated parmesan cheese (optional)
- A pinch of fresh basil, finely chopped (optional)
Substitutions can be made based on what’s available in your pantry—if you don’t have zucchini, try a little spinach or peas instead. Remember how Mama Lou always said, “Cooking is about what you have, not what you lack.”
Instructions
- Begin by bringing the vegetable broth to a gentle boil in a small saucepan over medium heat.
- Add the pasta to the broth, stirring occasionally. Cook until the pasta is soft and plump, about 8-10 minutes. I remember how Ouma would love watching the pasta shapes dance in the bubbling broth—it’s a sight that never gets old.
- Once the pasta is nearly done, add the grated carrot and zucchini. Cook for an additional 3 minutes until the vegetables are tender.
- Remove the saucepan from the heat. Stir in the butter, letting it melt and coat the pasta and vegetables with its creamy goodness.
- If using, sprinkle the parmesan cheese and fresh basil over the mixture, folding it in gently.
- Allow the pasta to cool slightly before serving. Taste it yourself—a tradition Mama Lou insisted upon, ensuring every dish was just right.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
