One-Pot Zucchini-Basil Pasta Recipe

Name: One-Pot Zucchini-Basil Pasta Recipe
Ingredients: 2 ¾ 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; ⅓ packed cup thinly sliced basil; Kosher salt and black pepper; 3 tablespoons chopped roasted salted almonds; 3 tablespoons chopped Italian parsley

"This no-colander-necessary, one-pot pasta method isn’t a gimmick: Cooking the noodles in just enough seasoned stock means they’re done in the same amount of time it takes the liquid to reduce into a concentrated, extra flavorful sauce Mascarpone makes it silky, though crème fraîche or even softened cream cheese would be solid substitutes While the pasta cooks, make a quick gremolata of chopped parsley, salted almonds and basil, which adds brightness and texture to the finished dish..."

INGREDIENTS

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2 ¾ cups vegetable stock

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12 ounces medium pasta shells

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2 medium zucchini (about 14 ounces total), trimmed and cut into 1/2-inch cubes

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4 ounces mascarpone, crème fraîche or softened cream cheese

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1 large garlic clove, finely chopped

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⅓ packed cup thinly sliced basil

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Kosher salt and black pepper

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3 tablespoons chopped roasted salted almonds

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3 tablespoons chopped Italian parsley

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