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Farfalle Pasta with Zucchini and Lemon-Cream Sauce

Farfalle Pasta with Zucchini and Lemon-Cream Sauce


"Delicious and easy. A great way to use up extra zucchini."
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55 m servings 534 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 534 kcal
  • 27%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 60.6g
  • 20%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 13
  1. 14 Ratings

Most helpful positive review

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 ...

Most helpful critical review

Sounds delicious, but was very bland.

Most helpful
Most positive
Least positive

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 ...

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 ...

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...

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...

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

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

Sounds delicious, but was very bland.

It was a little bland.

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