Delicious and easy. A great way to use up extra zucchini.

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Recipe Summary

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Reserve 1/2 cup of pasta cooking water, and drain the farfalle well in a colander set in the sink.

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  • While the farfalle are boiling, mix together the ricotta, mascarpone, and Parmesan cheeses in a large serving bowl, and stir in the lemon peel and basil until the mixture is well combined.

  • Heat olive oil in a large skillet over medium heat, and cook and stir the zucchini and garlic until the zucchini are tender but still bright in color, about 8 minutes. Stir about 1/4 cup of the reserved pasta cooking water into the cheese mixture and mix until smooth; add the hot drained pasta and cooked zucchini, and lightly toss with the sauce. Season with the salt and pepper. If mixture is too thick, add a little more pasta cooking water, 1 tablespoon at a time, until the sauce is the desired thickness.

Nutrition Facts

534 calories; protein 21.2g; carbohydrates 60.6g; fat 24.3g; cholesterol 58.6mg; sodium 530.1mg. Full Nutrition
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Reviews (14)

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Most helpful positive review

Rating: 4 stars
08/25/2010
This recipe was super-yummy and I found that I was able to prepare it start-to-finish in far less than 55 minutes! The sauce comes out super-thick. I added quite a bit of water to get it to mix with the pasta and veggies but consistency is all about personal preference. I also added some extra salt and pepper as well as broccoli. The zucchini was delish but I imagine most veggies go well with this entree. All-in-all great. I will be making this again! Read More
(14)

Most helpful critical review

Rating: 2 stars
08/07/2011
Sounds delicious but was very bland. Read More
(1)
15 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 0
Rating: 4 stars
08/25/2010
This recipe was super-yummy and I found that I was able to prepare it start-to-finish in far less than 55 minutes! The sauce comes out super-thick. I added quite a bit of water to get it to mix with the pasta and veggies but consistency is all about personal preference. I also added some extra salt and pepper as well as broccoli. The zucchini was delish but I imagine most veggies go well with this entree. All-in-all great. I will be making this again! Read More
(14)
Rating: 4 stars
08/30/2010
I used lemon pepper & lemon juice in place of the lemon zest. I also added 1/2 red bell pepper & onion 1 shallot 1 tablespoon red pepper flakes & hint of lemon pepper in the veggie saute. The cheese sauce was way to thick so I added 1/4 cup of hot water to the mixture before blending it with the pasta. I also used 1/2 the box of pasta and sprinkled it with olive oil & s&p before blending everything together. It was very enjoyable!! Read More
(10)
Rating: 5 stars
10/20/2010
I enjoyed making and eating this dish. I gathered every ingredient required except for the mascarpone cheese. For that I found a substitute using 4 oz. cream cheese 3 T sour cream and 2 T heavy whipping cream. Also I did not use the pasta cooking water in the sauce; I used just plain water instead. This recipe made a huge batch of pasta so I froze some of it. I've since eaten the frozen leftovers and they cooked up well in a little bit of milk. Read More
(7)
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Rating: 4 stars
01/19/2012
Based on reviews I made the following modifications: zested 2 lemons reserved lemon juice and mixed with 1/3 pasta water and instead of basil (did not have any) used 2 Tablespoons of pesto. I used the lemon juice/pasta water mixture to thin as desired. A stronger lemon flavor came through and the pesto added more body. I would also try using Asparagus next time too. Read More
(3)
Rating: 4 stars
09/01/2010
I really enjoyed making this recipe and eating it! It was super easy to make and delicious!! Read More
(3)
Rating: 4 stars
03/23/2013
Agree with others this recipe needed a bit of a nudge; but there is beauty in simplicity. I think the flavor hinges on the quality of ingredients used. Specifically the quality of the parmesan. Did not have basil so used oregano (sparingly). Sauted the garlic added some white wine once the cheese sauce was added to the garlic then the pasta. Also cooked the pasta in boiling water with a few chicken boullion cubes added. Used that to add to the sauce. Also used a bit more pepper. Next time will saute shallots and garlic. Read More
(3)
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Rating: 4 stars
09/07/2010
Pretty good. I love zucchini and pasta and together yum! It has a nice simple taste and not too cheesy. Thanks Read More
(2)
Rating: 2 stars
08/07/2011
Sounds delicious but was very bland. Read More
(1)
Rating: 2 stars
11/09/2010
I just made the pasta--no veggies. The texture wasn't very good and the flavor not quite there. I was expecting more lemon flavor less ricotta flavor/texture of the sauce. Read More
(1)
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