Zucchini Pasta With Basil Cream Recipes

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.

Steps:

• In a large skillet, heat stock, garlic and cayenne pepper to boiling high heat.
• Add zucchini, cover, and cook until tender 1-2 minutes.
• *At the last 30 seconds of cooking the zucchini add carrots if you like them a little tender.*.
• Drain off liquid.
• Add remaining ingredients to pan and toss until cheese melts.
• Serve immediately.

Steps:

• Melt butter with olive oil in a skillet.
• Add in zucchini and garlic; cook/stir often over medium heat, until just golden, 5-10 minutes.
• Decrease heat to med-low; add in cream; simmer gently until just thickened, 2 minutes.
• Add in basil with salt and pepper to taste.
• Meanwhile, cook pasta in a large pot of boiling, salted water until al dente; drain.
• Add pasta with parmesan to the hot sauce.
• Toss well to coat; serve immediately with extra parmesan.

Steps:

• Heat oven to 500 degrees. Toss the zucchini and oil with 1/2 teaspoon salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes.
• Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl.
• Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 teaspoon salt. Cover and keep warm.
• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds.