Zucchini Flower Pasta, Risotto Style
This easy to make risotto style pasta with zucchini flowers and zucchini is creamy and delicate and perfect for when you have guests.
Prep Time15 minutes mins
Cook Time35 minutes mins
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: corallini, pasta risotto, pastina, risotto style, zucchini, zucchini flowers
Servings: 4
Calories: 620kcal
- 300 g corallini pasta (10oz) or other small pasta like orzo
- 2-3 zucchini
- 8 zucchini flowers
- 500 ml vegetable broth 2 cups (you may need less)
- 50 g butter (2oz) unsalted
- 50 g Parmigiano Reggiano grated (2oz) vegetarians should use cheese made without animal rennet.
- 200 g fresh stracciatella (7oz) or fresh ricotta
- salt to taste
- 3-4 tablespoon extra virgin olive oil.
Cook the pasta
Put 2 tablespoon of extra virgin olive oil in a deep pan and toast the corallini pasta for a few moments. Add some hot vegetable broth a little at a time and cook the pasta. You will need to keep stirring and adding more broth as necessary (same as making a risotto) until the pasta is almost cooked.
Then add the zucchini cubes to the pasta and mix together.
I used corallini for this zucchini flower pasta risotto. But, you can use other types. I think orzo (risoni) would work very well too.
If you don’t have stracciatella cheese you can use other creamy cheeses such a fresh ricotta or burrata.
Leftovers can be kept in the fridge for 2-3 days. The pasta will become softer but it still tastes good. I baked my leftovers with some grated Parmigiano cheese and pieces of butter on top and it was so delicious!
Calories: 620kcal | Carbohydrates: 63g | Protein: 21g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 61mg | Sodium: 832mg | Potassium: 490mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1093IU | Vitamin C: 18mg | Calcium: 286mg | Iron: 2mg