Farfalle with Zucchini, Corn and Mascarpone

Here's a perfect creamy summer pasta that makes the most of seasonal zucchini and fresh corn. The mascarpone cheese gives it a creamy sauce, brightened with a burst of lemon zest.

👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Meredith📖 bluejeanchef

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

skillet
pan

📝 Preparation Steps

Pre-heat a skillet over medium-high heat.

Add the olive oil, onion and crushed red pepper flakes to the skillet and sauté for a minute or two. Add the zucchini, season with salt and pepper and sauté for 3 to ⏱️ 4 minutes, until the zucchini is tender. Add the corn kernels and continue to sauté for a few minutes. Turn off the heat and set aside.

olive oil1 tablespoonlarge zucchini (diced ½-inch (about 4 cups))1Salt (to taste)

Bring the stock and garlic to a boil in a large sauté pan. Add the farfalle, cover the pan with a lid and let the pasta simmer, adding the water as needed (when the liquid disappears, add more water). Simmer until the pasta is al dente – timing according to the package instructions. There should still be a little liquid left in the pan and the pasta should be al dente. Remove the pan from the heat.

garlic (crushed)1 clove

Add the mascarpone cheese to the pasta and remaining liquid and stir to combine. Remove the pan from the heat and add the zucchini and corn to the pasta. Add the fresh herbs and lemon zest and toss everything together.

mascarpone cheese (about ½ cup)4 ounceslarge zucchini (diced ½-inch (about 4 cups))1lemon (zested)1

Season to taste with salt and freshly ground black pepper and serve warm.

Salt (to taste)

Nutrition Facts

calories

469 kcal

fat Content

19 g

serving Size

1 serving

fiber Content

5 g

sugar Content

9 g

sodium Content

212 mg

protein Content

15 g

trans Fat Content

1 g

cholesterol Content

32 mg

carbohydrate Content

60 g

saturated Fat Content

9 g

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