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One-Pot Zucchini-Basil Pasta

A recipe by .

 
One-Pot Zucchini-Basil Pasta
 
One serving costs about $1.84

$1.84 per serving

1 people like this recipe

1 likes

This recipe is ready in 30 minutes

Ready in 30 minutes

4 side dish,lunch,main course,main dish,dinner
spoonacular Score:68%

Spoonacular Score: 68%

 

One-Pot Zucchini-Basil Pasta takes roughly 30 minutes from beginning to end. This recipe makes 4 servings with 441 calories, 15g of protein, and 11g of fat each. For $1.84 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive main course. Head to the store and pick up parsley, roasted almonds, basil, and a few other things to make it today. It is brought to you by spoonacular user jr93. Users who liked this recipe also liked Basil, Shrimp & Zucchini Pasta, Basil, Shrimp & Zucchini Pasta, and Basil Pesto Pasta with Zucchini and Mint.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
2.75 cups
2.75 cups vegetable stock
vegetable stock
12 ounces
12 ounces pasta shells
pasta shells
2 medium
2 medium trimmed zucchini
trimmed zucchini
4 ounces
4 ounces cream cheese
cream cheese
1 large
1 large garlic clove
garlic clove
0.33 cup
0.33 cup basil
basil
some
some black kosher salt and pepper
black kosher salt and pepper
3 Tbsps
3 Tbsps salted roasted almonds
salted roasted almonds
3 Tbsps
3 Tbsps italian parsley
italian parsley
2.75 cups vegetable stock
2.75 cups
vegetable stock
12 ounces pasta shells
12 ounces
pasta shells
2 medium trimmed zucchini
2 medium
trimmed zucchini
4 ounces cream cheese
4 ounces
cream cheese
1 large garlic clove
1 large
garlic clove
0.33 cup basil
0.33 cup
basil
some black kosher salt and pepper
some
black kosher salt and pepper
3 Tbsps salted roasted almonds
3 Tbsps
salted roasted almonds
3 Tbsps italian parsley
3 Tbsps
italian parsley

Equipment

frying pan
frying pan
bowl
bowl
frying pan
frying pan
bowl
bowl


Instructions

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

Price Breakdown

Cost per Serving: $1.84
Ingredient
2.75 cups vegetable stock
12 ounces pasta shells
2 mediums trimmed zucchini
4 ounces cream cheese
1 large garlic clove
⅓ cups basil
3 tablespoons salted roasted almonds
3 tablespoons italian parsley
Price
$2.08
$0.73
$1.12
$2.02
$0.07
$0.31
$0.54
$0.48
$7.35

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
440 Calories
14g Protein
10g Total Fat
71g Carbs
29% Health Score
Limit These
Calories
440
22%

Fat
10g
17%

  Saturated Fat
3g
24%

Carbohydrates
71g
24%

  Sugar
7g
8%

Cholesterol
14mg
5%

Sodium
877mg
38%

Get Enough Of These
Protein
14g
29%

Selenium
54µg
79%

Vitamin K
62µg
59%

Manganese
1mg
58%

Vitamin C
22mg
27%

Phosphorus
270mg
27%

Magnesium
88mg
22%

Vitamin A
1075IU
22%

Copper
0.39mg
20%

Fiber
4g
19%

Vitamin B6
0.32mg
16%

Potassium
563mg
16%

Vitamin B2
0.27mg
16%

Vitamin E
2mg
16%

Zinc
1mg
13%

Folate
50µg
13%

Iron
2mg
11%

Vitamin B3
2mg
11%

Vitamin B1
0.15mg
10%

Calcium
93mg
9%

Vitamin B5
0.72mg
7%

Vitamin B12
0.08µg
1%

covered percent of daily need

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