This simple pasta entree features bright ingredients like zucchini, pesto, lemon, and mascarpone cheese. If you're looking for a vibrant recipe that'll hit the spot after a long day in the sun, you've found it!
2heaping tablespoons pestoany kind, I actually used TJ's kale, cashew pesto - the vegan one
1tablespoonlemon zest
Juice of 1 lemon
½cup(113g)mascarpone cheese
Reserved pasta water
Salt and pepperto taste
Freshly grated parmesan cheese on top
Optional protein: add in cooked chicken or shrimp
Instructions
Bring water to a boil and cook pasta according to package.
Meanwhile, cook zucchini in olive oil in a large skillet with garlic until softened. Add pesto, lemon zest, juice of lemon to the skillet and stir to combine. Once pasta is done, reserve ½ cup of pasta water then drain and add pasta to the skillet.
Add mascarpone cheese and toss mixture together until mascarpone is melted and everything is incorporated. Add reserved pasta water, 1 tablespoon at a time, if needed to thin it out.
Season with salt and pepper. Serve with freshly grated parmesan on top.