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!
Ingredients 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 Preparation 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. Comments are closed.
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CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
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