Penne with Zucchini and Cheese Sauce
Cook the penne in salted water until al dente. Rinse the zucchini and cut into small cubes, or grate if desired.
Peel the garlic cloves and chop finely. Sweat briefly in hot oil. Add the zucchini and cook for 2-3 minutes. Add the broth, mascarpone, peppermint, and lemon zest. Mix until smooth. Season with salt and pepper.
Add the drained pasta to the pan and mix with the sauce. Transfer to plates. Sprinkle with the cheese and serve garnished with mint.