Farfalle Pasta with Zucchini and Lemon-Cream Sauce Recipe - Allrecipes.com
Farfalle Pasta with Zucchini and Lemon-Cream Sauce Recipe
  • READY IN 55 mins

Farfalle Pasta with Zucchini and Lemon-Cream Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    55 mins

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 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!

 
Most Helpful Critical Review
Aug 07, 2011

Sounds delicious, but was very bland.

 

14 Ratings

Aug 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!!

 
Oct 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.

 
Jan 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.

 
Sep 01, 2010

I really enjoyed making this recipe and eating it! It was super easy to make and delicious!!

 
Mar 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.

 
Sep 07, 2010

Pretty good. I love zucchini and pasta and together, yum! It has a nice simple taste and not too cheesy. Thanks

 

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Nutrition

  • Calories
  • 534 kcal
  • 27%
  • Carbohydrates
  • 60.6 g
  • 20%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 24.3 g
  • 37%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 21.2 g
  • 42%
  • Sodium
  • 530 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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