Pasta con Salsa di Risotto

Pasta con Salsa di Risotto is a delightful fusion dish that combines the creamy texture of risotto with al dente pasta, offering a unique Italian experience. This healthy recipe is not only comforting but also packed with flavors from fresh vegetables and herbs.

Ingredients

• Whole wheat pasta - 150 grams
• Arborio rice - 50 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
• Cherry tomatoes - 150 grams, halved
• Fresh basil - 10 grams, chopped
• Parmesan cheese - 30 grams, grated
• Salt - to taste
• Black pepper - to taste

Steps

1. In a saucepan, heat the olive oil over medium heat and sauté the minced garlic and chopped onion until translucent.
2. Add the diced zucchini and bell pepper, cooking for about 5 minutes until they start to soften.
3. Stir in the Arborio rice and cook for an additional 2 minutes to toast the rice slightly.
4. Gradually add the vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more, until the rice is creamy and al dente (about 15 minutes).
5. Meanwhile, cook the whole wheat pasta in a separate pot according to package instructions until al dente. Drain and set aside.
6. Once the risotto is ready, mix in the halved cherry tomatoes and chopped basil. Season with salt and black pepper to taste.
7. Combine the cooked pasta with the risotto mixture, ensuring everything is well combined and heated through.
8. Serve hot, garnished with grated Parmesan cheese and additional fresh basil if desired.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 10 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in fiber from whole wheat pasta and vegetables, promoting digestive health.
• Rich in vitamins and minerals from fresh vegetables, supporting overall well-being.

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