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Zucchini flower pasta risotto style
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5 from 20 votes

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
Cook Time35 minutes
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: corallini, pasta risotto, pastina, risotto style, zucchini, zucchini flowers
Servings: 4
Calories: 620kcal
Author: Jacqui

Ingredients

  • 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.

Instructions

Prepare the ingredients

  • Wash the zucchini and cut into small cubes. I made some zucchini rounds for decoration. Cut the flowers in half and remove the stamens. Cream the Stracciatella using a immersion blender

Cook the zucchini

  • Sauté the zucchini rounds and then the cubes in a frying pan with olive oil. Place the rounds on kitchen paper to absorb some of the 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.

Finish and serve

  • When the pasta is ready take off the heat and mix in some zucchini flowers. Then mix in in the butter and Parmigiano. Plate and serve with a tablespoon of creamed stracciatelle on top plus some uncooked zucchini flowers and the zucchini rounds.

Notes

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!

Nutrition

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