One-Pot Zucchini-Basil Pasta

SERVES: 4

TOTAL TIME: 20 MIN

Ingredients

2 ¾ cups vegetable stock

12 ounces medium pasta shells

2 medium zucchini (about 14 ounces total), trimmed and cut into ½-inch cubes

4 ounces mascarpone, crème fraîche or softened cream cheese

1 large garlic clove, finely chopped

⅓ packed cup thinly sliced basil

Kosher salt and black pepper

3 tablespoons chopped roasted salted almonds

3 tablespoons chopped Italian parsley

Instructions

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.

Recipe from cooking.nytimes.com