3 cups of pasta ditaloni rigati
2 zucchini cuts into1/2 inch pieces
2 carrots cuts into1/2 inch pieces
1 shallot finely chopped
small knob of butter
1 liter vegetable or chicken stock
In a saucepan, bring stock to boil and keep it at a bare simmer.In a separate pan, heat the olive oil and add shallot, carrots and zucchini, over moderate heat and stirring for 5 minutes.
Add the pasta and cook for 2 minutes over moderately-higt heat.
Add the wine and let it evaporate.
Now add 1 cup of stock and cook at a vigorous simmer, stirring for 3-5 minuttes or until the stock is absorbed.
Add more stock, 1 cup at the time, stirring and simmering, until absorbed and pasta is cooked "al dente". Remove from heat and add parmesan.Stir in cream with butter. Stir well. Place a lid on the pan and allow to sit for 2 minutes before serving.