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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