MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: One-Pot Zucchini-Basil Pasta
 Categories: Squash, Cheese, Vegetables, Herbs, Nuts
      Yield: 4 servings

  2 3/4 c  Vegetable stock
     12 oz Medium pasta shells
      2 md Zucchini; trimmed. in 1/2"
           - cubes
      4 oz Mascarpone, creme fraiche or
           - softened cream cheese
      1 cl Garlic; fine chopped
    1/3 c  Basil; thin sliced, packed
           Salt & black pepper
      3 tb Roasted salted almonds;
           - chopped
      3 tb Italian parsley; chopped

  In a large, deep 12" 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.

  Meanwhile, prepare the gremolata: Chop almonds and
  parsley with remaining basil until finely chopped and
  combined; season with salt and pepper.

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

  Recipe by Alexa Weibel

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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