farfalle pasta with zucchini and lemon-cream sauce

Ingredients

• Servings: 6
• 1 (16 ounce) package farfalle (bow tie) pasta
• 1 1/2 cups whole milk ricotta cheese, at room temperature
• 1/2 cup mascarpone cheese
• 1/3 cup grated parmesan cheese
• 2 tablespoons grated fresh lemon peel, or more to taste
• 1/4 cup chopped fresh basil
• 2 tablespoons extra-virgin olive oil
• 4 cups thinly sliced zucchini
• 6 cloves garlic, thinly sliced
• 1 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• 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.