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Mascarpone, zucchini and lemon pasta

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  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

This zesty and creamy lemon and zucchini pasta is a filling fettuccine for your midweek family menu. 

  • Serves4
  • Cook time10 minutes
  • Prep time5 minutes
Mascarpone, zucchini and lemon pasta


  • 400g fettuccine
  • 1 tbs olive oil
  • 2 zucchini, coarsely grated
  • 2 garlic cloves, crushed
  • 1/4 cup (65g) Coles Basil Pesto
  • 1 lemon, zested, juiced
  • 1/2 cup (125g) mascarpone
  • 1/2 cup (40g) finely grated parmesan

Nutritional information

Per serve: Energy: 2619kJ/627 Cals (30%), Protein: 20g (40%), Fat: 26g (37%), Sat Fat: 11g (46%), Sodium: 400mg (20%), Carb: 74g (24%), Sugar: 3g (3%), Dietary Fibre: 5g (17%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the fettuccine in a saucepan of boiling water following packet directions or until al dente. Drain, reserving 2 tbs of the cooking liquid.

  2. Step 2

    Meanwhile, heat the oil in a large frying pan over medium heat. Add the zucchini and cook, stirring, for 3 mins or until just tender. Add garlic and cook for 1 min or until aromatic. Stir in the pesto, lemon zest, lemon juice and mascarpone. Bring to a simmer. Season.

  3. Step 3

    Add pasta and reserved cooking liquid to zucchini mixture and toss to combine. Divide among serving bowls. Sprinkle with parmesan and season with pepper to serve.

Recipe tip

Serve with toasted pine nuts and lemon wedges 

You’ll have half a tub of mascarpone leftover, the perfect excuse to make Curtis’ Lemon Mascarpone Mousse. Find the recipe at

Buy it right
It’s worth grabbing fettuccine for this recipe. With a sturdy, flat ribbon shape, it’s the perfect pasta for soaking up creamy sauces. 

Store it right
Store uncooked pasta in an airtight container in the pantry.

Cook it right
To avoid soggy pasta, cook it until al dente – cooked through but firm to the bite. Keep a little cooking liquid to thicken the sauce.