# What You Need:
→ Pasta & Vegetables
01 - 9 ounces ditalini pasta
02 - 2 medium zucchinis, 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 tablespoon unsalted butter
→ Spices & Herbs
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 2 tablespoons chopped fresh parsley (for garnish)
# Directions:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 2 to 3 minutes until translucent.
02 - Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add diced zucchini and sauté 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 simmer. Cover and cook for 8 to 10 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
06 - Stir in heavy cream and grated Parmesan cheese. Cook uncovered for 2 to 3 minutes until sauce thickens and becomes creamy.
07 - Adjust seasoning as needed. Remove from heat and let rest for 2 minutes.
08 - Serve hot, garnished with fresh parsley and additional Parmesan cheese.
