5 from 40 votes
Zucchini Flower Pasta, Risotto Style
Zucchini Flower Pasta, Risotto Style uses small pasta like corallini simmered slowly in broth, similar to risotto, combined with sautéed zucchini cubes and delicate zucchini flowers. Butter, Parmesan cheese, and creamy stracciatella elevate the dish to a soft, rich texture with fresh vegetable flavors. The pasta is finished with floral zucchini petals adding both taste and visual appeal.
Prep Time
15 mins
Cook Time
35 mins
Servings:
4
Calories:
620 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
Ingredients
- 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 stracciatella cheese 7oz) or fresh ricotta, fresh
- salt to taste
- 3-4 tablespoon extra virgin olive oil
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
Cup of Yum
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
- Corallini or orzo pasta works well for the risotto-style cooking method.
- Use stracciatella cheese, or substitute creamy fresh cheeses like ricotta or burrata.
- Leftovers keep refrigerated 2-3 days; reheating baked with Parmesan and butter enhances flavor.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 620
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.