" all you need is love and pasta..."
It is that time of year again...
2 1/2 c vegetable stock
12 oz med pasta shells
2 med zucchini cut into cubes
4 oz softened cream cheese or ricotta
1 large garlic clove, finely chopped
1/2 c thinly sliced basil
3 tbsp chopped almonds
3 tbsp chopped parsley
salt and pepper
In a large deep 12 in skillet, bring stock to a boil over high heat. Once stock boils, stir In pasta, zucchini, cheese, garlic and half the basil, season with salt and pepper on medium high. Cook stir frequently until pasta is tender and liquid is reduced until thick and creamy, 12 minutes.
Combine garlic, basil and salt with 3 tbsp olive oil. Salt the water and add pasta, stirring. Boil per al dente. Drain and reserve 1 cup of cooking water.
Add cooked pasta to zucchini in skillet on med-high, add 1/2 c of cooked water, ricotta, crushed red pepper. Add the basil mixture and rest of cheese.