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Zucchini flower, lemon and ricotta strozzapreti

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

Zucchini flower, lemon and ricotta strozzapreti

Amanda McLachlan
4
12M

Ingredients

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.

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