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Zucchini Basil Pasta

By Alexa Weibel

- One minute read - 174 words

Original

Ingredients

Pasta

  • 4c vegetable broth (standard package size)
  • 16oz pasta (shells work well, standard package size)
  • 4-5 medium zucchini cut into 1/2-inch cubes
  • 8oz mascarpone, crème fraîche or softened cream cheese (standard package size)
  • 1 large garlic clove, crushed
  • 1/6 cup packed thinly sliced basil
  • Salt to taste
  • Cayenne to taste

Gremolata

  • 9 tablespoons chopped roasted salted almonds
  • 9 tablespoons chopped Italian parsley
  • 1/2 cup packed thinly sliced basil
  • Salt to taste

Instructions

Pasta

  1. In a 12-inch pot, 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 cayenne and reduce the heat to medium-high.
  2. 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 cayenne.

Gremolata

  1. Chop almonds and parsley with remaining basil in a food processor until finely chopped and combined; season with salt.