Creamy Zucchini-Basil Pasta with Almond Gremolata

1. Boil Vegetable Stock

Start by bringing the vegetable stock to a boil in a large, deep 12-inch skillet.

2. Cook Pasta and Zucchini

Once the stock is boiling, stir in the pasta shells, cubed zucchini, mascarpone, finely chopped garlic, and half of the thinly sliced basil. Generously season with kosher salt and black pepper.

3. Cook Until Creamy

Reduce the heat to medium-high and cook, stirring frequently, for about 12 to 13 minutes. Keep an eye on the liquid; it should start to thicken and turn creamy. If you notice the liquid is reducing too quickly, add a splash of water during the last few minutes to maintain the desired consistency. Taste the pasta and adjust the seasoning with more salt and pepper if needed.

4. Prepare Almond Gremolata

While the pasta is cooking, prepare the almond gremolata. Finely chop the roasted salted almonds, Italian parsley, and the remaining half of the basil until they are well combined. Season the mixture lightly with salt and pepper.

5. Serve

Once the pasta is cooked and the sauce is creamy, divide it among four bowls. Sprinkle each serving generously with the almond gremolata and serve immediately.