Zucchini Flower Pasta, Risotto Style

Name: Zucchini Flower Pasta, Risotto Style
Prep time: 15 min
Cook time: 35 min
Yield: 4 serving
Ingredients: 300 g corallini pasta; 2-3 zucchini; 8 zucchini flowers; 500 ml vegetable broth; 50 g butter; 50 g parmigiano reggiano; 200 g fresh stracciatella; salt; 3-4 tablespoon extra virgin olive oil

User Reviews

5.0

60 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
4
Calories
620 kcal
Course
Main Course
Cuisine
Mediterranean, Italian

Zucchini Flower Pasta, Risotto Style

Daisy Meyer

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This easy to make risotto style pasta with zucchini flowers and zucchini is creamy and delicate and perfect for when you have guests.

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Ingredients

Servings

300 g corallini pasta (10oz) or other small pasta like orzo
2-3 zucchini
8 zucchini flowers
500 ml vegetable broth 2 cups (you may need less)
50 g butter (2oz) unsalted
50 g parmigiano reggiano grated (2oz) vegetarians should use cheese made without animal rennet.
200 g fresh stracciatella (7oz) or fresh ricotta
salt to taste
3-4 tablespoon extra virgin olive oil.

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Instructions

Prepare the ingredients

Wash the zucchini and cut into small cubes. I made some zucchini rounds for decoration. Cut the flowers in half and remove the stamens. Cream the Stracciatella using a immersion blender

Cook the zucchini

Sauté the zucchini rounds and then the cubes in a frying pan with olive oil. Place the rounds on kitchen paper to absorb some of the oil.

Cook the pasta

Put 2 tablespoon of extra virgin olive oil in a deep pan and toast the corallini pasta for a few moments. Add some hot vegetable broth a little at a time and cook the pasta. You will need to keep stirring and adding more broth as necessary (same as making a risotto) until the pasta is almost cooked.
Then add the zucchini cubes to the pasta and mix together.

Finish and serve

When the pasta is ready take off the heat and mix in some zucchini flowers. Then mix in in the butter and Parmigiano. Plate and serve with a tablespoon of creamed stracciatelle on top plus some uncooked zucchini flowers and the zucchini rounds.

Notes

I used corallini for this zucchini flower pasta risotto. But, you can use other types. I think orzo (risoni) would work very well too.
If you don’t have stracciatella cheese you can use other creamy cheeses such a fresh ricotta or burrata.
Leftovers can be kept in the fridge for 2-3 days. The pasta will become softer but it still tastes good. I baked my leftovers with some grated Parmigiano cheese and pieces of butter on top and it was so delicious!

Nutrition Information

Show Details

Calories 620kcal (31%) Carbohydrates 63g (21%) Protein 21g (42%) Fat 32g (49%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Trans Fat 0.4g Cholesterol 61mg (20%) Sodium 832mg (35%) Potassium 490mg (14%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 1093IU (22%) Vitamin C 18mg (20%) Calcium 286mg (29%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 620 kcal

% Daily Value*

Calories	620kcal	31%
Carbohydrates	63g	21%
Protein	21g	42%
Fat	32g	49%
Saturated Fat	14g	70%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	13g	65%
Trans Fat	0.4g	20%
Cholesterol	61mg	20%
Sodium	832mg	35%
Potassium	490mg	10%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	1093IU	22%
Vitamin C	18mg	20%
Calcium	286mg	29%
Iron	2mg	11%