Pasta con Risotto

Pasta con Risotto combines the creamy texture of risotto with the comforting bite of pasta, creating a unique Italian dish that is both satisfying and healthy. This dish is packed with flavors from fresh vegetables and herbs, making it a delightful main course.

Ingredients

• Whole wheat pasta - 100 grams
• Arborio rice - 100 grams
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Zucchini - 1 medium, diced
• Bell pepper - 1 medium, diced
• Fresh spinach - 50 grams
• Parmesan cheese - 30 grams, grated
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, heat the vegetable broth and keep it warm over low heat.
2. In a large pan, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
3. Add the diced zucchini and bell pepper, cooking for about 5 minutes until softened.
4. Stir in the Arborio rice and toast it for 2 minutes, stirring frequently.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
6. Once the rice is nearly cooked (about 15 minutes), bring a separate pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente.
7. When the rice is creamy and al dente, stir in the fresh spinach, grated Parmesan, and chopped basil. Season with salt and black pepper to taste.
8. Drain the pasta and gently fold it into the risotto mixture until well combined.
9. Serve hot, garnished with additional Parmesan and basil if desired.

Nutrition

• Calories: 450
• Protein: 16 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from whole wheat pasta and vegetables, promoting digestive health.
• Contains healthy fats from olive oil, which can support heart health.

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