Recipe
Fusilli With Zucchini Flowers, Ricotta and Saffron
Fusilli With Zucchini Flowers, Ricottan and Saffron is a gluten free and lacto ovo vegetarian main course. This recipe makes 2 servings with 459 calories, 21g of protein, and 25g of fat each. For $4.3
- Total time
- Total: 45 min
- Servings
- Servings: 2
- Difficulty
- Difficulty: medium
Ingredients
- sliced almonds
- Oil Evo
- pepper
- 1 red onion
- 100 grams of ricotta cheese
- 1 packet of saffron
- salt
- 12 zucchini flowers
- 160 grams Fusilloro Verrigni o fusilloni
- 160 grams Fusilloro Verrigni o fusilloni
Instructions
- Fusilli with zucchini flowers, ricotta and saffron
- What do I need for 2 people
- Wash and finely chop the onion dry them gently in a pan with a drizzle of extra virgin olive oil, a pinch of salt and the sliced almonds.Discard the stem and pistil of the flowers of pumpkin, cut into strips and add them to the mixture, stir briefly and turn off.Drop the Fusilloro in plenty of boiling salted water and cook for 9 minutes (al dente).In a bowl mix the ricotta with saffron, add a spoonful of pasta cooking water to obtain a smooth cream, add salt and pepper.
- Drain the pasta into the pan with the fried zucchini flowers, add saffron cream and mix gently.
- Serve immediately.
