Farfalle Pasta with Zucchini and Lemon-Cream Sauce

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the bow tie pasta and return to a boil. Cook the pasta uncovered stirring occasionally until the pasta has cooked through but is still firm to the bite about 12 minutes. Reserve 1/2 cup of pasta cooking water and drain the farfalle well in a colander set in the sink.

While the farfalle are boiling mix together the ricotta mascarpone and Parmesan cheeses in a large serving bowl and stir in the lemon peel and basil until the mixture is well combined.

Heat olive oil in a large skillet over medium heat and cook and stir the zucchini and garlic until the zucchini are tender but still bright in color about 8 minutes. Stir about 1/4 cup of the reserved pasta cooking water into the cheese mixture and mix until smooth; add the hot drained pasta and cooked zucchini and lightly toss with the sauce. Season with the salt and pepper. If mixture is too thick add a little more pasta cooking water 1 tablespoon at a time until the sauce is the desired thickness.