1 box fusilli (or other short cut pasta that will hold sauce)
1/2 cup Mascarpone Cheese
2 zucchini (halved, and then thinly sliced)
1/2 cup frozen peas
1/2 cup frozen corn
4 Tbsp butter
1/4 cup grated Parmesan Cheese
1 Tbsp Olive Oil
Boil a large pot of salted water. Add pasta and cook 4 minutes, or until slightly tender. Add the frozen peas and corn and cook another 5 minutes, or until peas are bright green and pasta is almost al dente. Reserve 1/2 cup of pasta water, and then drain. Set pasta aside.
While the pasta/peas/corn cook, heat 1 Tbsp Olive Oil on medium-high until hot. Add the sliced zucchini and season with salt and pepper. Cook, stirring occasionally, until softened (approx 5 minutes).
To the pot of zucchini, add the pasta/peas/corn combination, mascarpone cheese, butter, and half the reserved cooking water. Season with salt and pepper. Cook, stirring vigorously, 3-4 minutes or until combined and cheese and butter are melted. If the sauce seems too thick or dry, add the remaining pasta water. Remove from heat, season with salt and pepper, and top with Parmesan.