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My review
Farfalle Pasta with Zucchini and Lemon-Cream Sauce
hforgione
"Delicious and easy. A great way to use up extra zucchini."
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Ingredients
55 m servings 534 calsOriginal recipe yields 6 servings
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Directions
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Prep
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- 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.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 534 calories; 24.3 g fat; 60.6 g carbohydrates; 21.2 g protein; 59 mg cholesterol; 530 mg sodium. Full nutrition
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Reviews
Read all reviews 1314 Ratings
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Most helpful positive review
8/25/2010
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 ...
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8/25/2010
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 ...
8/29/2010
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 ...
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 h...
3/23/2013
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 parmesa...
1/19/2012
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....
8/28/2010
I really enjoyed making this recipe and eating it! It was super easy to make and delicious!!
9/7/2010
Pretty good. I love zucchini and pasta and together, yum! It has a nice simple taste and not too cheesy. Thanks