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Ingredients

1 (16 ounce) package farfalle (bow tie) pasta 1 ½ cups whole milk ricotta cheese, at room temperature ½ cup mascarpone cheese ⅓ cup grated Parmesan cheese 2 tablespoons grated fresh lemon peel, or more to taste ¼ cup chopped fresh basil 2 tablespoons extra-virgin olive oil 4 cups thinly sliced zucchini 6 cloves garlic, thinly sliced 1 teaspoon salt, divided ½ teaspoon ground black pepper, divided

Nutrition Info

533.7 calories carbohydrate: 60.6 g cholesterol: 58.6 mg fat: 24.3 g fiber: 3.8 g protein: 21.2 g saturatedFat: 11.6 g servingSize: - sodium: 530.1 mg sugar: 4.2 g transFat: : - unsaturatedFat: : -

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.

6 servings

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