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.
Vegetarian, Pasta, Quick and Easy
Calories: 469 kcal
crushed red pepper flakes
diced ½-inch (about 4 cups)
kernels cut off the cob
chicken or vegetable stock
dried farfalle pasta
about ½ cup
chopped fresh basil
chopped fresh parsley
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.
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.
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.
Season to taste with salt and freshly ground black pepper and serve warm.
Farfalle with Zucchini, Corn and Mascarpone
Amount Per Serving
Calories from Fat 171
% Daily Value*
Saturated Fat 9g45%
Trans Fat 1g
Vitamin A 1129IU23%
Vitamin C 45mg55%
* Percent Daily Values are based on a 2000 calorie diet.