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. Though this pasta comes together quickly, it requires more attention than some: Be sure to stir frequently so the noodles cook evenly, and add a splash of water toward the end of cooking, as needed, so they stay saucy.
- Total:
- Serves: 4 persons
Ingredients
- 2 ¾cups vegetable stock
- 12ounces medium pasta shells
- 2medium zucchini (about 14 ounces total), trimmed and cut into 1/2-inch cubes
- 4ounces mascarpone, crème fraîche or softened cream cheese
- 1large garlic clove, finely chopped
- ⅓packed cup thinly sliced basil
- Kosher salt and black pepper
- 3tablespoons chopped roasted salted almonds
- 3tablespoons 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.