Fusilli With Zucchini Flowers, Ricotta and Saffron
Ready in : 45 mins
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%.
Ingredients
almonds
2 servings
oil evo
2 servings
bell pepper
2 servings
onion
1
ricotta cheese
100 grams
saffron
1 packet
salt
2 servings
zucchini flowers
12
fusilloro verrigni o fusilloni
160 grams
Cooking in Steps
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1Fusilli with zucchini flowers, ricotta and saffron
zucchini blossoms
fusilli
ricotta cheese
saffron
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2What do I need for 2 people
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3Wash 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.
extra virgin olive oil
salt and pepper
sliced almonds
pumpkin
ricotta cheese
saffron
cream
onion
pasta
water
salt
bowl
frying pan -
4Drain the pasta into the pan with the fried zucchini flowers, add saffron cream and mix gently.
zucchini blossoms
saffron
cream
pasta
frying pan -
5Serve immediately.