ABSORPTION PASTA

6 cups chicken or vegetable stock or water, plus more if needed
3 tablespoons extra-virgin olive oil
3 garlic cloves, peeled and minced
1 medium yellow onion, peeled and finely chopped
14 ounces dried short pasta such as penne, fussili or ricciole
4 small zucchini, trimmed and cut into matchsticks
fine sea salt and freshly ground pepper
2 tablespoons cacao nibs (see note) toasted in a dry skillet (or 1/4 cup toasted pine nuts)
aged Parmesan, coarsely grated

Set the stock in a large skillet or Dutch oven over medium-high heat and bring almost to a boil. Keep hot as you continue with the recipe.

Heat the oil in a saute pan. Add the garlic and onions, and cook over medium heat for 2 minutes, stirring regularly to avoid coloring.

Add the pasta and stir constantly for 2 minutes.

Add stock or water to just about cover the pasta and lower the heat to medium low. Cover and simmer for 10 minutes, stirring occasionally and adding more stock when it is absorbed. Five minutes into the cooking, add the zucchini, and season with salt and pepper. Taste the pasta for doneness: if it isn't quite done and all the liquids have been absorbed, add a little more stock or water, cover, and cook for a few more minutes before tasting again. Adjust the seasoning. Transfer into a bowl, sprinkle with nibs (or pine nuts) and Parmesan, and serve.

Cook's note: Cacao nibs are bits of roasted cacao beans. They are small, crunchy, intensely chocolate but not sweet. You can find them at specialty-food shops (do not buy chocolate-coated nibs for this recipe).

Yield: 4 servings
Adapted from source: Chocolate and Zucchini by Clotilde Dusoulier