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:
- Fusilli with zucchini flowers, ricotta and saffron
- What do I need for 2 people
- 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.
- Drain the pasta into the pan with the fried zucchini flowers, add saffron cream and mix gently.
- 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:
covered percent of daily need
