Zucchini Basil Pasta

By RossanaV

This meatless meal is ideal for those looking to combat middle-age weight gain with nutritious, plant-based options. The pasta is cooked in seasoned vegetable stock, reducing the liquid into a concentrated, extra flavorful sauce. While the pasta cooks, make a quick gremolata of chopped parsley, salted almonds, and basil, which adds brightness and texture to the finished dish. It’s 20-25 minutes, start to finish! This healthy pasta dish tastes like summer!

Ingredients

• • 2 cups vegetable stock
• • 6 ounces medium pasta shells • 1 medium zucchini (about 14 ounces total), trimmed and cut into ½-inch cubes
• • 2 ounces mascarpone, crème fraîche or softened cream cheese
• • 1large 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

Preparation

Step 1

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

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

Step 3 Divide pasta among shallow bowls. Sprinkle with gremolata and serve immediately.