Farfalle Pasta with Zucchini and Lemon-Cream Sauce

Farfalle Pasta with Zucchini and Lemon-Cream Sauce

hforgione 0

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

Ingredients 55 m {{adjustedServings}} servings 534 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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

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  • Prep

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  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.
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Reviews 13

  1. 14 Ratings


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!


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!!

Sister Mary Catherine

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.