Fusilli With Zucchini Flowers, Ricotta and Saffron

Need a gluten free and lacto ovo vegetarian main course? Fusilli With Zucchini Flowers, Ricottan and Saffron could be a tremendous recipe to try. This recipe serves 2. One portion of this dish contains approximately 21g of protein, 25g of fat, and a total of 459 calories. For $4.3 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. 2 people were glad they tried this recipe. This recipe from Foodista requires fusilloro verrigni o fusilloni, oil evo, bell pepper, and onion. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 92%, this dish is amazing. Fried Zucchini Flowers with Buffalo Ricotta: Fiori di Zucca Fritte con Ricotta di Bufalan e Pomodori, Pasticcio Di Fusilli (Baked Fusilli), and Fusilli with Cauliflower (Fusilli con Cavolfiore) are very similar to this recipe.

Servings: 2

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

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

Equipment:

bowl

frying pan

Cooking instruction summary:

  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.
  4. Discard the stem and pistil of the flowers of pumpkin, cut into strips and add them to the mixture, stir briefly and turn off.
  5. Drop the Fusilloro in plenty of boiling salted water and cook for 9 minutes (al dente).
  6. In a bowl mix the ricotta with saffron, add a spoonful of pasta cooking water to obtain a smooth cream, add salt and pepper.
  7. Drain the pasta into the pan with the fried zucchini flowers, add saffron cream and mix gently.
  8. Serve immediately.

 

Step by step:


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.


Nutrition Information:

Quickview
459 Calories
21g Protein
25g Total Fat
48g Carbs
86% Health Score
Limit These
Calories
459k
23%

Fat
25g
39%

  Saturated Fat
6g
39%

Carbohydrates
48g
16%

  Sugar
35g
39%

Cholesterol
25mg
9%

Sodium
335mg
15%

Get Enough Of These
Protein
21g
43%

Vitamin C
310mg
376%

Manganese
2mg
120%

Vitamin B6
2mg
111%

Vitamin A
4910IU
98%

Potassium
3375mg
96%

Folate
333µg
83%

Vitamin B2
1mg
76%

Vitamin K
64µg
62%

Magnesium
235mg
59%

Fiber
14g
58%

Phosphorus
567mg
57%

Vitamin B1
0.6mg
40%

Vitamin E
5mg
36%

Copper
0.68mg
34%

Calcium
312mg
31%

Zinc
4mg
31%

Vitamin B3
6mg
31%

Iron
5mg
28%

Vitamin B5
2mg
28%

Selenium
10µg
14%

Vitamin B12
0.17µg
3%

covered percent of daily need
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