One-Pot Zucchini-Basil Pasta

• servings: 4 servings
• total time: 20 minutes

Ingredients

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

Directions

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.

Notes

Note from user:

Based on other commenters and reviews, I made this with some tweaks and it turned out delicious! I would definitely make again

- Cut the zucchini into longer thin slices instead

- Sautéed the garlic and zucchini for

3-4 minutes before setting aside in bowl

- Upped the broth to 4 cups (and used a 16oz box of pasta)

- Added red pepper in with the basil

- Add the zucchini/garlic back into the pot with about 3 minutes left

- Added lemon zest to the gremolata

Nutrition

• Calories: 476
• Total Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Sodium: 887 mg
• Total Carbohydrate: 71 g
• Dietary Fiber: 5 g
• Total Sugars: 6 g
• Protein: 16 g