"Delicious and easy. A great way to use up extra zucchini." — hforgione
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1 (16 ounce) package
farfalle (bow tie) pasta
1 1/2 cups
whole milk ricotta cheese, at room temperature
grated Parmesan cheese
grated fresh lemon peel, or more to taste
chopped fresh basil
extra-virgin olive oil
thinly sliced zucchini
garlic, thinly sliced
ground black pepper, divided
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!
Sounds delicious, but was very bland.
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!!
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.
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.
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Farfalle Pasta with Zucchini and Lemon-Cream Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 219
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