a little salty, a little sweet
I’ll admit: simple pasta dishes are my go-to when I’m feeling a bit lazy and uninspired for dinner (for another quick pasta dish, see my Roasted Veggie Pasta with Pomegranate Balsamic Reduction). But there’s no reason why a lazy dinner can’t end up feeling inspired after all, and with a deliciously rich parmesan cream sauce and a dash of truffle oil, this pasta manages to do just that.
I’ve declared this week Zucchini Week. Harvest those last zucchinis in your garden or buy them up at the farmers market and grocery store on sale, and make these delicious recipes! See my Zucchini Chard Gratin and Zucchini Fritter Stacks from earlier this week.
This recipe is a great transition from summer to fall. Prepare for the cooler weather with the flavor of dry hard cider and the richness of aged cheese in this creamy risotto. The basic method for cooking risotto is also surprisingly easy and a good technique to have under your belt, as it can stand up to many adaptations.