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
Step 1
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.
Step 2
Meanwhile, prepare the gremolata: Chop almonds and parsley with remaining basil until finely chopped and combined; seasonwith salt and pepper.
Step 3
Divide pasta among shallow bowls. Sprinkle with gremolata and serve immediately.
New York Times