ONE POT ZUCCHINI PASTA RECIPES

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ONE-POT ZUCCHINI-BASIL PASTA RECIPE - NYT COOKING



One-Pot Zucchini-Basil Pasta Recipe - NYT Cooking image

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.

Provided by Alexa Weibel

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 9

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 mascarpone, crème fraîche or softened cream cheese
1 large garlic clove, finely chopped
1/3 packed cup thinly sliced basil
Kosher salt and black pepper
3 tablespoons chopped roasted salted almonds
3 tablespoons chopped Italian parsley

Steps:

  • 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.
  • 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.

ONE-POT ZUCCHINI & BASIL PASTA | RACHAEL RAY IN SEASON



One-Pot Zucchini & Basil Pasta | Rachael Ray In Season image

This one-pot pasta makes the most of summer produce.

Provided by Rachael Ray Every Day

Categories     Dinner

Total Time 20 minutes

Number Of Ingredients 9

3 tbsp. drained capers, patted dry
1 tbsp. olive oil
4 cups chicken stock
12 oz. capellini (angel-hair) pasta
2 medium zucchini—thinly sliced lengthwise into planks, then sliced into thin strips
4 tbsp. butter
2 anchovies, chopped
¼ cup chopped toasted almonds
thinly sliced fresh basil and lemon zest, for garnish

Steps:

  • In small skillet, fry capers in oil over medium until crisp, about 4 minutes. Transfer to paper towel. In pot, bring stock to boil over high. Salt stock; add pasta. Cook for 2 minutes. Stir in zucchini, butter, and anchovies. Cook, stirring frequently, until pasta is tender and sauce is creamy, about 3 minutes; season. Divide among bowls. Top with fried capers, nuts, basil, and lemon zest.

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