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 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 2 would say it hit the spot. A mixture of almonds, oil evo, saffron, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 93%. Users who liked this recipe also liked Fried Zucchini Flowers with Buffalo Ricotta: Fiori di Zucca Fritte con Ricotta di Bufalan e Pomodori, Ricotta-stuffed Zucchini Flowers, and Fusilli With Raw Zucchini, Mascarpone And Ricotta.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 2 servings almonds
- 2 servings oil evo
- 2 servings bell pepper
- 1 onion
- 100 grams ricotta cheese
- 1 packet saffron
- 2 servings salt
- 12 zucchini flowers
- 160 grams fusilloro verrigni o fusilloni
- 160 grams fusilloro verrigni o fusilloni
Instructions
- 1
Fusilli with zucchini flowers, ricotta and saffron
- 2
What do I need for 2 people
- 3
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.
- 4
Drain the pasta into the pan with the fried zucchini flowers, add saffron cream and mix gently.
- 5
Serve immediately.