GOURMET FAST
Zucchini flower, lemon and ricotta strozzapreti

Zucchini flower, lemon and ricotta strozzapreti

Serves 4

Cooking Time 12 mins



400 gm   dried strozzapreti or similar pasta
2   lemons, zested rind and juice only
120 gm   (1 cup) frozen peas
80 ml   (1/3 cup) extra-virgin olive oil
3   green onion bulbs, thinly sliced
2   garlic cloves, thinly sliced
8   zucchini flowers, trimmed and halved lengthways
120 gm   ricotta, coarsely crumbled
1 cup   (loosely packed) basil, coarsely torn
To serve:   finely grated parmesan


1 Cook pasta and lemon rind in a large saucepan of boiling salted water until pasta is al dente (7-8 minutes), adding peas in last minute of cooking. Drain and return to pan.
2 Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add spring onion and garlic and cook, stirring occasionally, until tender (1-2 minutes). Add zucchini flowers, sauté until just golden (1-2 minutes), then add to pasta with ricotta, basil and lemon juice. Season generously to taste and serve with finely grated parmesan.


RECIPE Emma Knowles PHOTOGRAPHY Amanda McLachlan STYLING Emma Knowles and Lisa Featherby

Search by cuisine, name, ingredients...
Linguine with poached egg, pepper and parmesan Linguine with poached egg, pepper and pa... Eggplant and mozzarella salad with rosemary bruschetta Eggplant and mozzarella salad with rosem...
Sour chicken with kisir Sour chicken with kisir Seafood ‘cartoccio’ Seafood ‘cartoccio’
Previous Next
Harissa spatchcock with cous cous and preserved lemon Harissa spatchcock with cous cous and preserved lemon Vietnamese prawn salad Vietnamese prawn salad
White Peach Bellini (left) White Peach Bellini Pomegranate and White Wine Sangria Pomegranate and White Wine Sangria
Previous Next