Name: Zucchini flower, lemon and ricotta strozzapreti
Cook time: 12 min
Total time: 12 min
Yield: 4
Ingredients: 400 gm dried strozzapreti or similar pasta; 120 gm (1 cup) frozen peas; 80 ml (⅓ cup) extra-virgin olive oil; 3 green onion bulbs; 2 garlic cloves; 8 zucchini flowers, trimmed and halved lengthways; 10 gm ricotta, coarsely crumbled; 1 cup (loosely packed) basil, coarsely torn; Finely grated parmesan, to serve

Zucchini flower, lemon and ricotta strozzapreti

Australian Gourmet Traveller fast Italian recipe for zucchini flower, lemon and ricotta strozzapreti.

Serves 4

Cook

12M

Ingredients

400 gm dried strozzapreti or similar pasta

120 gm (1 cup) frozen peas

80 ml (⅓ cup) extra-virgin olive oil

3 green onion bulbs

2 garlic cloves

8 zucchini flowers, trimmed and halved lengthways

10 gm ricotta, coarsely crumbled

1 cup (loosely packed) basil, coarsely torn

Finely grated parmesan, to serve

Method

1.Cook pasta and lemon rind in a large saucepan of boiling salted water until pasta is al dente (7-8 minutes), adding peas in last minute of cooking. Drain and return to pan.

2.Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add spring onion and garlic and cook, stirring occasionally, until tender (1-2 minutes). Add zucchini flowers, sauté until just golden (1-2 minutes), then add to pasta with ricotta, basil and lemon juice. Season generously to taste and serve with finely grated parmesan.

Styling by Lisa Featherby

Styling by Emma Knowles