Courgette, mascarpone, basil and lemon cavatelli

Courgette, mascarpone, basil and lemon cavatelli is a celebration of summer: pillowy homemade pasta tossed with golden courgettes, silky mascarpone, and fragrant basil, all brightened by zesty lemon. Each forkful bursts with creamy, citrusy freshness and the gentle bite of al dente cavatelli.

By Julius Roberts
From Saturday Kitchen

This dish scores a Nutri-score of B. It is well balanced, thanks to the high proportion of fresh courgettes and basil, moderate use of cheese and mascarpone, and the absence of eggs or nuts. The use of olive oil and whole ingredients keeps it light and nutritious, while the cheese and butter add a touch of indulgence.

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Ingredients

For the cavatelli

• 200g fine semolina, plus extra to sprinkle
• 200g ‘00’ flour
• 200ml warm water
• Salt

For the sauce

• 1kg courgettes (mixed colours and shapes if possible)
• 5 tbsp olive oil
• 4 large garlic cloves, finely sliced
• Generous pinch dried red chilli flakes
• 400g fresh cavatelli pasta (see above) or dried penne
• 1 large unwaxed lemon
• 3 tbsp mascarpone
• Large bunch fresh basil, leaves picked
• 30g butter
• Extra virgin olive oil, to serve
• Salt
• 75g Parmesan cheese, grated

Method

1. To make the cavatelli, mix together the semolina and ‘00’ flour in a large bowl. Make sure the water is warm, but not so hot you can’t dip your finger into it, then pour over the flour. Season with a pinch of salt.

2. Using a chopstick or the end of wooden spoon, mix together until it forms a shaggy dough. Tip out onto a clean work surface and knead into a ball for just a few minutes. Cover with a damp tea towel and leave to rest for 20 minutes.

3. After 20 minutes, you will feel that the firm ball of dough has now relaxed. Sprinkle a work surface or tray with semolina. Take a small pea-sized piece of dough and roll it against the grooves of a butter paddle or fork to sort of curl it over on itself. You can even make these by just rolling the dough against a work surface.

4. As you make the shapes, place each one on the semolina-sprinkled work surface or tray to stop the cavatelli from sticking. Keep the dough covered with a tea towel as you work to stop it from drying out. You can also roll out little snakes of dough and chop into pea-sized pieces ready to roll for speed and efficiency.

5. To make the sauce, season a large saucepan of water with salt then bring to the boil.

6. Meanwhile, slice the courgettes into rounds about as thick as your little finger, cutting any large courgettes in half lengthways.

7. Heat the oil in a wide pan and add the courgettes. Season well with salt to draw out the moisture and fry for 5 minutes to get things going, then add the garlic and dried red chilli flakes. The key here is to end up with courgettes that are softened, but not mushy, some beginning to collapse while others still have a bit of bite. The oil should be richly infused with garlic that has sweetened and not take on any colour. Keep stirring the courgettes.

8. Meanwhile, add the pasta to the pan of boiling water. When the pasta is al dente, remove a large mug of starchy water from the pan, then drain the pasta.

9. Add the pasta to the courgettes, grate in the lemon zest then add the mascarpone and a generous splash of the reserved pasta water. Mix vigorously until the sauce is well combined and coats the pasta, adding more pasta water and mascarpone as needed.

10. Squeeze in the juice of half the lemon, then add the basil and butter. Mix again and taste to check your seasoning – it may need a splash more lemon juice and salt. Serve immediately with a drizzle of really good olive oil, a grind of fresh black pepper and a sprinkle of parmesan.

Suggested Wine Pairing

Majestic: The Ned Sauvignon Blanc

Zesty and aromatic, The Ned Sauvignon Blanc brings lively citrus and grassy notes that echo the lemon and basil in the cavatelli. Its crisp acidity cuts through the creamy mascarpone and brightens the dish.

Tesco: Tesco Finest Gavi

Tesco Finest Gavi offers delicate floral aromas and fresh pear flavours. Its clean, mineral finish complements the courgette and lemon, while the gentle acidity balances the richness of the cheese.

Sainsbury’s: Taste the Difference Pinot Grigio delle Venezie

This Pinot Grigio from Sainsbury’s is light, crisp, and full of green apple and citrus. It pairs beautifully with the summer vegetables and creamy sauce, enhancing the freshness of every bite.

What can you serve with this

1. Garlic focaccia – Perfect for mopping up the luscious sauce.
2. Tomato and mozzarella salad – Adds juicy sweetness and a cool contrast.
3. Grilled asparagus – Offers extra crunch and a hint of smokiness.
4. Chilled pea soup – A light, refreshing starter that won’t overpower the pasta.
5. Roasted peppers – Their sweetness pairs well with the lemony tang of the cavatelli.

FAQs for Courgette, mascarpone, basil and lemon cavatelli

• Can I use shop-bought pasta instead of homemade cavatelli? Yes, dried penne or orecchiette work well if you are short on time.
• Do I have to use mascarpone? You can swap mascarpone for ricotta or crème fraîche for a lighter sauce.
• What’s the best way to cut courgettes for this recipe? Slice into rounds about the thickness of your finger for the best texture.
• Can I make the cavatelli dough ahead of time? Yes, wrap and chill for up to 24 hours, then shape when ready.
• Is this recipe suitable for vegans? Swap mascarpone and butter for plant-based alternatives and use vegan parmesan.
• How do I store leftovers? Keep in an airtight container in the fridge and eat within 2 days. Reheat gently with a splash of water.
• Can I add other vegetables? Absolutely, try peas, broad beans, or baby spinach for variety.
• Does the pasta freeze well? Uncooked cavatelli freeze well. Spread on a tray, freeze, then store in a bag for up to 1 month.

Nutri-score Health Check

This recipe scores a Nutri-score of B, reflecting its balance of fresh vegetables, moderate cheese, and healthy fats. The high courgette content and use of olive oil boost its nutritional value, while the mascarpone and parmesan add richness without overwhelming the dish.

Positive Factors

• High in courgettes and fresh basil for fibre, vitamins, and antioxidants
• Uses olive oil and extra virgin olive oil for healthy fats
• Contains lemon for vitamin C and brightness

Negative Factors

• Includes mascarpone, butter, and parmesan which add saturated fat
• White flour pasta is less fibrous than wholegrain options

This Nutri-score has been automatically calculated from the recipe ingredients and is only a guide.