Umami Recipes
Umami Recipes

One-Pot Zucchini-Basil Pasta

4 servings


20 minutes

total time


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


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.

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

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


Serving Size

1 serving



Total Fat

15 g

Saturated Fat

6 g

Unsaturated Fat

7 g

Trans Fat

0 g




887 mg

Total Carbohydrate

71 g

Dietary Fiber

5 g

Total Sugars

6 g


16 g

4 servings


20 minutes

total time
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