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
2 ¾ cups / 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
12 oz / 340 g medium pasta shells
2 medium zucchini (about 14 oz / 400 g total), trimmed and cut into ½-inch cubes
4 oz / 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
3 tablespoons / 30 g chopped roasted salted almonds	Chop almonds, parsley & basil together, season with salt & pepper
3 tablespoons / 10 g chopped Italian parsley
⅙ packed cup / 8 g thinly sliced basil (for the gremolata)

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