Creamy mascarpone penne with spring vegetables and zingy lemon! The perfect Spring/Summer pasta dish.
This is an ideal pasta dish for those sunny evenings when you want a quick dinner to make the most of the sun. Lovely al fresco dinner with a glass of wine, I love the mascarpone and lemon combo! It has me dreaming of a trip to Italy. I love to see you guys trying out my recipes so if you try this one out be sure to tag me on instagram - @rebeccascookery
Total Cooking Time
15 Minutes
Ingredients (Serves 2)
150g Penne
2 tbsp Mascarpone
1/2 Courgette (sliced)
2 Handfuls Sliced Greens
1 Garlic Clove (minced)
1 tbsp Salted Butter
1 tbsp Olive Oil
1/2 Lemon (juice & zest)
1 cup Reserved Pasta Water
30g Parmesan
Method
1. Add the penne to a pan of boiling salted water and cook as per pack instructions.
2. In the meantime add the olive oil & butter to a large pan on a medium heat. Add the courgette and sliced greens and cook for a few minutes until softened, now add the garlic.
3. When the pasta is ready, keep some pasta water aside and drain the pasta.
4. Add the cooked penne to the vegetables along with the mascarpone and mix to combine. Add a little pasta water at a time until you have a creamy sauce. Now add the lemon juice, zest and parmesan. If you find the sauce is too thick keep adding a little pasta water at a time.
5. When the parmesan has melted and your sauce has reached your desired consistency serve with more parmesan and black pepper. Enjoy! :)
