Photo: Eaters Collective
Farfalle Pasta with Zucchini and Lemon-Cream Sauce
11 ingredients
30 min + 25 min
6 servings
openrecipes
"Delicious and easy. A great way to use up extra zucchini."
Estimated Nutrition (whole recipe, rough)
1044
Calories
47g
Protein
63g
Fat
73g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon Peel | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (16 ounce) package farfalle (bow tie) pasta
- 1 1/2 cups whole milk ricotta cheese, at room temperature
- 1/2 cup mascarpone cheese
- 1/3 cup grated Parmesan cheese
- 2 tablespoons grated fresh lemon peel, or more to taste
- 1/4 cup chopped fresh basil
- 2 tablespoons extra-virgin olive oil
- 4 cups thinly sliced zucchini
- 6 cloves garlic, thinly sliced
- 1 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes