Lemon, Courgette and Mascarpone Tripoline

I have been thinking about this flavour combination for a while now.

I was just sure it would be great!

Lemon and Courgette Tripoline


1 courgette (zucchini), cut into batons
1 clove garlic, chopped finely
3 tbsp mascarpone
4 tbsp lemon juice
2 tbsp parmesan, freshly grated
1 tbsp olive oil
salt & pepper to taste


Fry the courgette and garlic in olive oil, pour in 3 tbsp lemon juice and cook for another couple of minutes. Remove a third of the courgette to top the dish with.
Mix the mascarpone with the remaining lemon juice and parmesan. Stir through the pasta adding the courgettes.

Season to taste.

Serve topped with the remaining courgette batons.

It was good. I loved the lemon kick! But it did need some black pepper and parmesan to even out the flavour.

This wasn't Graham's favourite dish. He is never sure of anything new. So I will eat it this way if I am on my own and maybe tweak it for Graham by adding some chilli, extra parmesan and less lemon juice. 


I had some mascarpone left, so I mixed it with sugar and lemon juice and served it with strawberries. Now this got 10 out of 10 and a is there any more, please!


  1. This looks interesting. Did you use lasagna noodles? I am liking the pasta shape, which is another one of my favorite things to play with in the kitchen. Sorta like my thing for wine labels. Gotta have them if they are "different".

  2. Hi Deb, It is a dried ribbon pasta, with one straight edge and one wavy edge! Like you with your wine labels, I saw it and had to have it!

  3. The tripoline I haven't tried as yet. Looks like a delicious dish Holler!!! Since I am a lover of cheese I would probably sprinkle it with lots of Parmesan!!Manga!!!

  4. I am a sucker for lots of parmesan cheese too Val! That's probably why the weight isn't shifting!

  5. Both dishes look delicious, you're making me feel hungry.

  6. The pasta shape looks interesting. I love the combination of flavours in this pasta dish.

  7. Holler, I have never tried these ingredients together but I must say the dish looks good!
    I also love the dessert you made to use the mascarpone you had left.

  8. Nice! I tried something similar to this recently, a recipe I found on Sophie's site "Mostly Eating". It used goat's cheese though. Imagine mascarpone would give the dish a completely different edge.

  9. Lovely!
    I wonder if I can adapt the recipe for a RAW version...hmmm. Something to think about.

  10. The photo is stunning. I love the green and yellow combo. Somehow nothing is better than creamy marscapone and lemon - so rich and tangy. Thanks for sharing with Presto Pasta Nights.

  11. I like the sound of that combination. Looks wonderful!

  12. Hi Beccy, Don't go look at the new Presto Pasta Nights line up then, because you will definitely feel hungry!
    Hi Nora, Good summer flavours, it is a pity we are not getting the summer here!
    Hi Patricia, It is my standby dessert, very fattening and very lovely. The lemon cuts through the creamy taste!
    Wendy, I love goats cheese, so that is a thought for next time!
    Hey Judith, Is it quite difficult to eat raw all the time?
    Hi Ruth, The line up looks particularly good this week! Thanks for entering me!
    Hi Mary, It was yum!

  13. Oh this looks fabulously delicious!!!
    Simple and perfect, I can hardly wait to try it!

  14. I think the flavor combo sounds wonderful... but mon mari, also, would want more Parmesan...maybe it's a guy thing..

  15. Hi Katie, I think you must be right! Oh, well,at least they are easy pleased! What am I saying! that is such drivle! Graham can be hard to please, especially, if there are new flavour combinations involved!

  16. I want to try this dish as soon as possible Holler. I really appreciate a simple pasta dish with heaps of Parmesan and wine to accompany.

  17. Hmmm, Parmesan and wine! I am with you there Shelly!

  18. this sounds fabulous holler, and such a pretty picture!

  19. Hi Jaq, just posted a link to this recipe on my 'M is for ...' post :o)


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