Zucchini Flower & Salted Ricotta Pasta
Zucchini flowers are used in a variety of dishes and in a lot of recipes they are stuffed with delightful fillings. In this easy Zucchini flower and salted ricotta pasta recipe, I have used the zucchini flower to create a wonderful texture to the dish for you to enjoy.
- 15 zucchini flowers, stamen removed
- 1/3 cup extra virgin olive oil
- 4 cloves garlic, sliced
- Zest of 1 lemon
- 3 tbsp chopped parsley
- 2 tbsp chopped mint
- 150g salted ricotta
- 320g spaghetti
- Salt and pepper
Cut the zucchini off the flower and then slice the zucchini in half. Peel the flowers in half and set aside. Place a pot of water on to boil and add in a couple of tablespoons of salt. Cook the pasta until aldente and drain, reserving a cup of the pasta water. Keep the pasta hot.
Next, add in the flowers, lemon zest, salt and pepper and then the pasta, with some of the pasta water, and toss together.