Since this recipe cooks the noodles with the stock for the sauce, it is extra important to stir while cooking the pasta! If you have already made a batch of pesto, use it in place of the gremolata, which is just a cheese-less pesto!
2 3/4 cups vegetable stock
12 ounces medium pasta shells
2 medium zucchini (about 14 ounces total), trimmed and cut into 1/2-inch cubes
4 ounces softened cream cheese
1 large garlic clove, finely chopped
For the gremolata:
1/3 packed cup thinly sliced basil
Kosher salt and black pepper
3 tablespoons chopped roasted salted almonds
3 tablespoons chopped Italian parsley
In a large, deep 12-inch skillet, bring stock to a boil over high heat. Once stock boils, stir in pasta, zucchini, cream cheese, 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. Top with gremolata and serve immediately.
3 medium summer squash or zucchini, cut in half lengthwise
1½ tsp. kosher salt, plus more
¼ cup roasted nuts (I love pecans, but almonds would be yummy too!)
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 small bunch mint, divided (any herb would do the trick, like basil or dill or cilantro!)
1 small garlic clove, finely grated
2 Tbsp. Apple cider vinegar
¾ tsp. sugar
½ tsp. crushed red pepper flakes
Freshly ground black pepper
½ cup feta cheese
Flaky sea salt
Preheat oven to 450. Toss squash with olive oil, salt and pepper. Roast on bottom rack for about 10 minutes, flipping halfway through. Squash should be golden brown in spots and tender. Set aside and let cool while making dressing.
Crush 3 mint (or other herb) sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.
Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint. Pull leaves from remaining mint sprigs (you want about ¼ cup). Scatter mint and nuts over squash. Drizzle generously with oil and sprinkle with sea salt.
4-5 small cucumbers, peeled if desired
1 large spring onion
3-4 dill sprigs
1/3 cup sour cream (regular or vegan)
Slice cucumbers and spring onions (green and white parts!), then finely chop dill.
Combine all ingredients in a medium-sized bowl, add salt and pepper to taste. Add sour cream and mix gently, taste and add more salt if needed.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.