Risotto pasta, beans and courgettes

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Risotto pasta, beans and courgettes

Risotto pasta, beans and courgettes

Number of people

240 g pasta (penne type)

60 cl of broth

2 onions

400 g beans (frozen and already deboned for example or small beans that do not need to be deboned)

3 zucchini

12 dried tomatoes

150 g cubed feta cheese

4 tablespoons of olive oil






Preparation: 10 min
Cooking time: 30 min
Step 1
Heat 3 tablespoons of olive oil in a saucepan and sauté the chopped onion. Stir for 2 minutes over high heat.
Step 2
Add the pasta (raw) and mix well for 1 min, then add the broth (very hot) and stir.
Step 3
Lower the heat and cook the pasta for about 20 minutes, until it absorbs the broth. Remember to stir frequently enough, pasta tends to stick!
Step 4
Meanwhile, fry the diced zucchini and beans in the last spoonful of oil; season with salt and pepper.
Step 5
Once the pasta is cooked and the broth absorbed, add the cooked zucchini and beans.
Step 6
Mix well and let stand covered, over low heat 5 min.
Step 7
In the meantime, cut the dried tomatoes into small strips, dice the feta cheese and chop the herbs.
Step 8
Serve the dish hot, sprinkled with tomatoes, feta cheese and herbs.
Author's note
This method of cooking pasta gives a delicious texture and flavour to the pasta. They therefore do not need any sauce. Enjoy your meal!

I add my grain of salt

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