Creamy Zucchini Lemon Pasta
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!
Servings: 2 servings
Ingredients
- ¾ pound (340 g) bucatini
- 2 medium zucchini cut into quarter pieces
- 4 cloves garlic finely sliced
- 2 heaping tablespoons pesto any kind, I actually used TJ's kale, cashew pesto - the vegan one
- 1 tablespoon lemon zest
- Juice of 1 lemon
- ½ cup (113 g) mascarpone cheese
- Reserved pasta water
- Salt and pepper to 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.¾ pound bucatini
- 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.2 medium zucchini, 4 cloves garlic, 2 heaping tablespoons pesto, 1 tablespoon lemon zest, Juice of 1 lemon
- 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.1/2 cup mascarpone cheese, Reserved pasta water
- Season with salt and pepper. Serve with freshly grated parmesan on top.Salt and pepper, Freshly grated parmesan cheese on top
Nutrition
Serving: 1 serving | Calories: 932 kcal | Carbohydrates: 137 g | Protein: 29 g | Fat: 29 g | Saturated Fat: 16 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.3 g | Cholesterol: 56 mg | Sodium: 67 mg | Potassium: 920 mg | Fiber: 8 g | Sugar: 10 g
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