Cut a zucchini lengthwise, removing the entire green peel to form "strips".

Cut these "strips" into small dice and set aside; you'll need them at the end of cooking.

Cut the white part and remaining zucchini into larger dice.

Sauté roughly chopped zucchini with a bit of extra virgin olive oil.

Cut sun-dried tomatoes into dice and add them to the wok along with the zucchinis.

Add some water to slowly cook the zucchinis and sun-dried tomatoes.

Add some homemade vegetable broth for flavoring.

After blending the ingredients, pour the whole wheat pasta into the wok.

Add enough water to cover. Follow the same preparation method as for risotto. We will cook it by absorption.

During cooking, keep adding water little by little until the pasta is al dente.

After about 17 minutes of cooking, add the previously diced zucchini.

Now, grate some lemon zest directly onto the wok to add flavor to our dish.

After about 20 minutes, stir the risottated pasta, adding extra virgin olive oil directly over the pan.

Turn off the heat and emulsify the oil with the pasta sauce.

Plate the risottated pasta and garnish with a fresh basil leaf.