This al dente ricotta pasta is a must-try now that zucchini flowers are in season.
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 al dente pasta to the pan and toss until all the pasta is well coated in ricotta. Serve immediately.