Rigatoni, Risotto Style

1. 1

   Heat the vegetable broth to a simmer.

2. 2

   Meanwhile, warm the oil in a saucepan over medium-low heat.

3. 3

   When it's heated, add the onion and saute until it becomes transparent, about 5 minutes.

4. 4

   Add the sage, thyme, and garlic and cook until the garlic begins to soften.

5. 5

   Make sure that the onion and garlic do not brown.

6. 6

   Add the rigatoni to the onion and garlic, and saute until thoroughly coated.

7. 7

   Increase the heat to medium-high and add broth to a depth of about 1/2 inch.

8. 8

   Cook, stirring frequently, until the broth is nearly gone, and then add more broth.

9. 9

   The broth and the starch from the pasta should begin to cook down into a sauce.

10. 10

    After cooking the pasta for about five minutes, add the carrots and the green beans.

11. 11

    Cook as above, until the rigatoni is al-dente and the vegetables are cooked to your liking.

12. 12

    Remove the pan from the heat and stir in the cheese.

13. 13

    Season with salt and freshly ground pepper to taste.

* Per serving · 4 servings · Values may vary.