Pasta with a Courgette and Mascarpone Sauce, Finished with Grated Pecorino, Basil and Lemon Zest

June 7, 2026

This is a lovely pasta dish to enjoy during long summer evenings, preferably in the garden accompanied by a glass of white wine or Prosecco.

The zucchini, ideally small firm and verdant green – which carry a lot more flavour,  are gently cooked for a little longer in order to turn some of the softened flesh into the sauce base.

I love to toss a few fresh basil leaves into the dish towards the end of the cooking, but chopped parsley will work just as well.

Serves 4:

  • 320-400 g pf mezze maniche or rigatoni pasta
  • olive oil, about 3 tablespoons
  • 1 garlic cloves, peeled
  • 2 small spring onions, thinly sliced
  • 4-6 courgettes, depending on the size, thickly sliced into rounds
  • 90-100 g of mascarpone
  • a handful of fresh basil leaves
  • 80 g of grated pecorino cheese, or more if mild in flavour
  • salt
  • fresh ground black pepper
  • freshly grated lemon zest to finish the dish

Pour the oil into a medium – large frying pan (you’ll need a lid for it).

Heat it up on a medium heat, add the lightly crushed clove of garlic and the sliced onions. Season with a pinch salt and cook for just under a minute. Now add the sliced courgettes into the pan, season with some salt (bear in mind that pecorino cheese is quite salty) and give everything a stir. Cook until the courgettes get a bit of colour (making sure not to burn the garlic).

Cover the pan with the lid and cook slowly for about 15-20 minutes (depending on the thickness of the courgette rounds). The courgettes should turn soft and almost creamy by this time.

Stir in the mascarpone and season with some black pepper.

Meanwhile bring a pot of salted water to the boil. Cook the pasta of your choice until al dente, 2-3 minutes less than the indication on the packaging.

Using a slotted spoon take out the rigatoni (or other short pasta of your choice) and add them to the courgette and mascarpone sauce. Ladle some of the water (in which the pasta was cooked) into the pan and toss or stir well.

Tear in your hands the basil leaves and add them to the pan along with some of the grated pecorino cheese (about half of the quantity) and toss well again. Add more water if needed.

Divide the pasta dish between individual plates and decorate with the remaining pecorino cheese and some freshly grated lemon zest for freshness.