Fast Recipes

Zucchini flower, lemon and ricotta strozzapreti

Australian Gourmet Traveller fast Italian recipe for zucchini flower, lemon and ricotta strozzapreti.

By Emma Knowles
  • 12 mins cooking
  • Serves 4
  • Print
Zucchini flower, lemon and ricotta strozzapreti


  • 400 gm dried strozzapreti or similar pasta
  • 120 gm (1 cup) frozen peas
  • 80 ml (⅓ cup) extra-virgin olive oil
  • 3 green onion bulbs
  • 2 garlic cloves
  • 8 zucchini flowers, trimmed and halved lengthways
  • 10 gm ricotta, coarsely crumbled
  • 1 cup (loosely packed) basil, coarsely torn
  • Finely grated parmesan, to serve


  • 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.
  • undefined: Emma Knowles