Farfalle with Zucchini and Lemon-Cream Sauce

By adriennehannis

Ingredients

• 6 garlic cloves, thinly sliced
• 2 tablespoons EVOO
• 3 small zucchini, end trimmed and thinly sliced
• Salt and freshly ground black pepper to taste
• 12 fresh basil leaves, slivered (about 1/4 cup)
• Finely grated zest from 2 lemons
• 1/3 cup grated Parmesan cheese, plus more to taste
• 3/4 pound fresh or whole-milk ricotta, at room temperature
• 4 ounces mascarpone cheese, at room temperature
• 1 pound farfalle (bow-tie) pasta, cooked al dete according to package directions

Details

Servings 4

Preparation

Step 1

In a medium saute pan, saute the garlic in the oil over medium heat until fragrant, about 30 seconds. Add the zucchini and saute for 1 to 2 minutes, until just tender; season with salt and pepper. In a medium bowl, stir together the basil, zest, Parmesan, ricotta, and mascarpone. Toss the drained pasta with the zucchini and cheese mixtures and season with salt and pepper to taste. Serve with additional Parmesan cheese.