One-Pot Zucchini-Basil Pasta

Name: One-Pot Zucchini-Basil Pasta
Total time: 20 min
Ingredients: 2 3/4 cups vegetable stock; 12 ounces medium pasta shells; 2 medium zucchini (about 14 ounces total), trimmed and cut into 1/2-inch cubes; 4 ounces mascarpone, crème fraîche or softened cream cheese; 1 large garlic clove, finely chopped; 1/3 packed cup thinly sliced basil; Kosher salt and black pepper; 3 tablespoons chopped roasted salted almonds; 3 tablespoons chopped Italian parsley

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Total: 20 minutes

Servings: 4

Author : Alexa Weibel

almond basil garlic

Ingredients

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2 3/4 cups vegetable stock12 ounces medium pasta shells2 medium zucchini (about 14 ounces total), trimmed and cut into 1/2-inch cubes4 ounces mascarpone, crème fraîche or softened cream cheese1 large garlic clove, finely chopped1/3 packed cup thinly sliced basilKosher salt and black pepper3 tablespoons chopped roasted salted almonds3 tablespoons chopped Italian parsley

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Instructions

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Step 1

In a large, deep 12-inch skillet, bring stock to a boil over high heat. Once stock boils, stir in pasta, zucchini, mascarpone, garlic and half the basil; season generously with salt and pepper and reduce the heat to medium-high. Cook, stirring frequently, until pasta is tender and liquid is reduced until thickened and creamy, 12 to 13 minutes, adding a splash of water during the last few minutes of cooking if needed to moisten. Season to taste with salt and pepper.

Step 2

Meanwhile, prepare the gremolata: Chop almonds and parsley with remaining basil until finely chopped and combined; season with salt and pepper.

Step 3

Divide pasta among shallow bowls. Sprinkle with gremolata and serve immediately.