This al dente ricotta pasta is a must-try now that zucchini flowers are in season.

For the Pasta:
1 pound dried mezzi rigatoni
1 tablespoon extra virgin olive oil
1/2 small white onion, cut into a 1/4 inch dice
20 zucchini flowers, washed, stems removed and cut into bite-sized pieces
1/2 teaspoon salt
2 cups whole milk ricotta
Grated Parmigiano Reggiano cheese for serving


Bring a large pot of generously salted water to a boil and drop the pasta in. Put a large sauté pan over a medium flame and heat the oil. Add the onion and cook until translucent, about 5 minutes.
Add the zucchini flowers to the pan and the salt, cook until they begin to wilt, about 2 mins. Add the ricotta to the pan and stir with a wooden spoon until the zucchini flowers are well distributed and the ricotta just begins to bubble.

Add the al dente pasta to the pan and toss until all the pasta is well coated in ricotta. Serve immediately.

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