Fusilli with zucchini, mascarpone and ricotta

By carinem25

Ingredients

• 500 g fusilli pasta
• 2 zucchinis, roughly chopped
• 1/4 cup mascarpone
• 1/4 cup full-fat ricotta
• 100 g (1 cup) grated parmesan, plus extra to serve
• 1 garlic clove, roughly chopped
• 1 tsp lemon zest
• 4 large basil leaves

Preparation

Step 1

Cook pasta in boiling, salted water according to packet instructions.

Meanwhile, whiz zucchini, cheeses, garlic, lemon zest, basil and seasonings in a food processor to form a paste.

Drain pasta and reserve 1/4 cup of cooking water. Return to the pan with the zucchini mixture and reserved cooking water.

Stir over low heat until just combined and serve with extra parmesan.