Farfalle with Zucchini, Corn and Mascarpone







Here’s a recipe for farfalle pasta with zucchini, corn, and mascarpone sauce:




– 8 ounces farfalle pasta

– 2 tablespoons olive oil

– 2 small zucchini, thinly sliced

– 1 cup corn kernels (fresh or frozen)

– 2 cloves garlic, minced

– 1 cup mascarpone cheese

– 1/4 cup grated Parmesan cheese

– Salt and pepper to taste

– Fresh basil leaves, chopped (for garnish)




  1. Cook the farfalle pasta according to package instructions until al dente. Drain and set aside.


  1. In a large skillet, heat the olive oil over medium heat. Add the sliced zucchini and corn kernels to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender.


  1. Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.


  1. Reduce the heat to low and add the mascarpone cheese to the skillet. Stir until the cheese has melted and formed a creamy sauce with the vegetables.


  1. Add the cooked farfalle pasta to the skillet with the sauce. Toss well to coat the pasta evenly.


  1. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Cook for another 2-3 minutes until the sauce has thickened slightly.


  1. Remove from heat and garnish with fresh chopped basil leaves.


  1. Serve the farfalle pasta with zucchini, corn, and mascarpone immediately. Enjoy!


This dish is a delicious combination of flavors and textures. The creamy mascarpone sauce pairs perfectly with the sweetness of the corn and the freshness of the zucchini. It’s a great way to enjoy summer vegetables in a comforting pasta dish.




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