I have to say I’m on a roll lately with these recipes that aren’t really recipes but more a few things tossed together. And true to my vegetarian streak of late, I have for you one of the most delicious dinners I have enjoyed recently. Light, simple, quick, and with only a few ingredients.
The best thing about this dish is that the quantity is easily adaptable. We used two packets of zucchini flowers with about six in each pack. I also baked my ricotta in a ramekin for about thirty minutes but you can use it straight from the tub.
- pasta, the quantity will depend on how many people you are feeding
- zucchini flowers, stamen removed from the centre, stems chopped and flowers halved lengthways
- extra virgin olive oil
- brown onion, diced
- garlic, finely chopped
- dry white wine
- fresh herbs, either parsley, sage, or oregano
- One or more of the following cheeses: ricotta, Parmesan, or Pecorino
- Prepare the zucchini flowers, then put some water on to boil for the pasta and cook according to packet directions or your own preference.
- While the pasta cooks heat a fry pan or saute pan on medium high and saute the onion for about five minutes. Add the garlic then the zucchini stems and herbs. When they start to caramelise add zucchini flowers, cook for a couple of minutes, then add the wine and turn the heat to high. By the time the wine reduces in a few minutes, the pasta should be ready. Add it to the pan, toss the sauce through, drizzle with a little more olive oil, and scatter some ricotta over it just before serving. Finish it with some grated Parmesan or Pecorino.