Hi there Mama
It is an interesting technique - cooking pasta like risotto. It makes the dish creamy and richer than if you boiled the pasta and tossed it with the veggies.
I want to try it with a tri-colored vegetable corkscrew pasta that I found in the Nature's Market place section of my local grocery. It has almost as much fiber as the whole wheat without that heavy taste and texture.
My only concern is the shape of the corkscrew pasta. I'm not sure the whole browning step would work so well with it. I guess I'll just have to give it a try and see what happens.
That's how I usually cook. It's mostly guesswork on my part.
That is one of the reasons I thought to join a forum like this one. Maybe take some of the guesswork out of it.