You want a quick dinner that doesn’t sacrifice on fresh ingredients, that’s zesty and creamy?
Next time you stumble across that packet of zucchini flowers I want you to grab it!
Whilst we normally enjoy these with prawns and of course stuffed and fried, adding it to risotto or pasta is a really easy and delicious way to enjoy these without too much effort:
Let’s get your pasta on, this pasta variety is Calabrese 🤌
1. Firstly slice your flowers lengthways and remove the inter stems like in the video
2. Sautee them in evo oil before sticking the lid on until just tender.
3. Add your garlic and peeled zucchini and a touch of tomato paste or passata. Then add a nice amount of evo oil: try 1/4 cup! Add chilli if desired and the zest of a lemon.
4. Toss your pasta in whilst it’s al dente and spoon your ricotta in, a touch of fresh basil and toss it one last time before covering it with your favourite Italian hard cheese.
5. Serve straight from the pan nicely and hot!
I am hoping you give this a go!! Stop ignoring those flowers!! 🫶