One-Pot Zucchini-Basil Pasta
4 servings
| prepTrim zucchini and cut into ½-inch cubes | |||
| prepFinely chop garlic clove | |||
| prepThinly slice basil and divide into two portions | |||
| 650 ml vegetable stock | Bring stock to boil, add pasta, zucchini, mascarpone, garlic & basil | Season with salt & pepper, reduce heat to medium-high, cook 12–13 min until tender & creamy | Divide pasta among bowls, sprinkle with gremolata & serve |
| 340 g medium pasta shells | |||
| 2 medium zucchini (about 400 g total), trimmed and cut into ½-inch cubes | |||
| 115 g mascarpone, crème fraîche or softened cream cheese | |||
| 1 large garlic clove, finely chopped | |||
| ⅙ packed cup / 8 g thinly sliced basil (for the pasta) | |||
| Kosher salt and black pepper | |||
| 30 g chopped roasted salted almonds | Chop almonds, parsley & basil together, season with salt & pepper | ||
| 10 g chopped Italian parsley | |||
| ⅙ packed cup / 8 g thinly sliced basil (for the gremolata) | |||
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