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One-Pot Zucchini-Basil Pasta

This no-colander-necessary, one-pot pasta method isn’t a gimmick: Cooking the noodles in just enough seasoned stock means they’re done in the same amount of time it takes the liquid to reduce into a concentrated, extra flavorful sauce Mascarpone makes it silky, though crème fraîche or even softened cream cheese would be solid substitutes While the pasta cooks, make a quick gremolata of chopped parsley, salted almonds and basil, which adds brightness and texture to the finished dish

Italian20 minmedium4 servings
Start cook modeView source
One-Pot Zucchini-Basil Pasta

Ingredients

  • \1 3/4 cup svegetable stock
  • 12 ounce smedium pasta shells
  • 2 medium zucchini (about 14 ounce stotal), trimmed and cut into 1/2-inch cubes
  • 4 ounce smascarpone, crème fraîche or softened cream cheese
  • 1 large garlic clove, finely chopped
  • 1/3 packed cup thinly slice d basil
  • Kosher salt and black pepper
  • 3 tablespoon schopped roasted salted almonds
  • 3 tablespoon schopped Italian parsley

Instructions

  1. In a large, deep 12 inch skillet, bring stock to a boil over high heat.
  2. 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.
  3. 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.
  4. Season to taste with salt and pepper.
  5. Meanwhile, prepare the gremolata: Chop almonds and parsley with remaining basil until finely chopped and combined; season with salt and pepper.
  6. Divide pasta among shallow bowls. Sprinkle with gremolata and serve immediately.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

One-Pot Zucchini-Basil Pasta · Dinner Match Lab | Dinner Match Lab