One-Pot Zucchini-Basil Pasta

• porce: 4

Ingredience

600 milliliters vegetable stock

340 grams medium pasta shells

2 medium zucchini (about 400 grams total), trimmed and cut into 1.5-centimeter cubes

115 grams mascarpone, crème fraîche or softened cream cheese

1 large garlic clove, finely chopped

15 grams (approx. 80 milliliters) packed thinly sliced basil

Kosher salt and black pepper

25 grams (approx. 45 milliliters) chopped roasted salted almonds

10 grams (approx. 45 milliliters) chopped Italian parsley

Pokyny

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.

Poznámky

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