Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil, divided; 1 small shallot, finely chopped; 2 garlic cloves, minced; 2 small zucchini (about 10 oz / 300 g), diced into ½-inch cubes; 10 oz (300 g) short pasta such as orzo, ditalini or broken spaghetti; ½ cup (120 ml) dry white wine; 4 cups (1 L) hot vegetable or chicken broth, kept warm; 12 zucchini flowers, stamens removed, torn in half lengthwise; 2 tbsp unsalted butter; ½ cup (50 g) freshly grated Parmesan, plus extra for serving; 1 tsp lemon zest and 1 tbsp lemon juice; Small handful of fresh basil or mint, torn; Salt and freshly ground black pepper, to taste

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

I love Zucchini Flower Pasta, Risotto Style because I get a satisfying combination of silky, starchy sauce, tender pasta, and delicate squash blossoms in every bite. Garlic, white wine, and Parmesan give the dish plenty of savory flavor, while lemon zest and fresh basil keep it bright and fresh.

I also appreciate how easy this dish is to make. I cook the pasta directly in the pan, adding broth a little at a time, so the starch from the pasta creates a creamy sauce with no cream and no separate pot of boiling water.

Another reason I keep this recipe in my summer rotation is its flexibility. I can use different short pasta shapes, swap the herbs, and make it a vegetarian main course or a side dish for grilled fish or chicken.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements below.)

For the Pasta

12 ounces (340 g) short pasta, such as orzo, ditalini, small shells, or broken spaghetti
4 to 5 cups warm vegetable or chicken broth, low-sodium
2 tablespoons olive oil
2 tablespoons butter, divided
1 small yellow onion or 2 shallots, finely diced
2 garlic cloves, minced
1/2 cup dry white wine
Salt and freshly ground black pepper, to taste

For the Zucchini and Blossoms

2 small zucchini, diced into 1/4-inch cubes
8 to 10 zucchini blossoms, stamens removed, torn into pieces
Pinch of saffron threads, optional

For Finishing

1/2 cup freshly grated Parmesan cheese
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh basil or parsley
1/4 cup fresh ricotta or mascarpone, optional

For Serving

Extra Parmesan
Olive oil, for drizzling
Lemon wedges
Red pepper flakes, optional

Directions

I gently wipe the zucchini blossoms with a damp paper towel, since they’re delicate and shouldn’t be soaked. I remove the stamen and the green sepals at the base, then tear the petals into large pieces. I set a few small blossoms aside for garnish.
I warm the broth in a saucepan over low heat and keep it hot. If I’m using saffron, I crumble it into the broth.
In a large, deep skillet or Dutch oven, I heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium heat. I add the diced zucchini and a pinch of salt and cook for 4 to 5 minutes until lightly golden. I transfer it to a plate.
I add the remaining olive oil to the pan, along with the onion, and cook for 3 to 4 minutes until soft and translucent. I add the garlic and cook for 30 seconds until fragrant.
I add the dry pasta and stir for 1 to 2 minutes to toast it lightly and coat it in the oil.
I pour in the white wine and cook, stirring, until it has almost completely evaporated.
I add 1 cup of the hot broth and stir until most of the liquid is absorbed. I continue adding broth, about 1/2 cup at a time, stirring often and letting the liquid absorb between additions, for about 12 to 15 minutes, until the pasta is al dente and the sauce is creamy. I take care to keep the heat at a gentle simmer so the pasta cooks evenly.
When the pasta is almost done, I stir in the zucchini and most of the blossoms. I cook for 1 to 2 minutes until the blossoms wilt.
I remove the pan from the heat and stir in the remaining tablespoon of butter, Parmesan, lemon zest, lemon juice, and ricotta, if using. I add a splash more broth if the pasta seems too thick, since it should be loose and creamy.
I taste and adjust the salt and pepper. I let the pasta rest for 2 minutes, then serve it immediately, topped with the reserved blossoms, basil, extra Parmesan, and a drizzle of olive oil.

Servings and Timing

I get approximately 4 generous servings from this recipe.

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: About 35 minutes

The exact cooking time depends on the pasta shape and the heat of my stove, so I taste the pasta as it cooks rather than relying only on the clock.

Variations

Lemon Ricotta Version: I stir a generous spoonful of fresh ricotta and extra lemon zest into the finished pasta for a creamier, brighter flavor.
Saffron Zucchini Flower Pasta: I steep a generous pinch of saffron in the warm broth for a golden color and a subtle floral aroma.
Shrimp Version: I sear shrimp in a separate pan and nestle them on top of the pasta just before serving.
Pea and Mint Version: I add 1/2 cup of fresh or frozen peas and swap the basil for fresh mint.
Vegan Version: I use olive oil in place of butter, vegetable broth, and a plant-based Parmesan or nutritional yeast.
Zucchini Blossom Substitute: If I can’t find blossoms, I use extra zucchini and a handful of baby spinach or fresh herbs.

Storage/Reheating

I prefer eating Zucchini Flower Pasta immediately because the sauce is at its creamiest and the blossoms are at their most delicate when freshly made.

If I have leftovers, I let the pasta cool slightly, then transfer it to an airtight container and refrigerate it promptly. I keep it refrigerated for up to 2 days.

For reheating, I warm the pasta in a skillet over low heat with a splash of broth or water, stirring gently until hot and creamy again. I can also reheat a portion in the microwave in short intervals, adding a little liquid to loosen it.

I generally don’t freeze this pasta because the sauce can become gluey and the zucchini and blossoms can lose their texture after thawing.

Zucchini blossoms wilt quickly, so I use them within a day of buying or picking. I store them loosely wrapped in a paper towel in the refrigerator until I’m ready to cook.

FAQs

Where can I find zucchini blossoms?

I look for them at farmers’ markets, Italian grocers, and specialty produce stores during the summer, or I pick them from my own zucchini plants. I choose the male flowers, which grow on thin stems and don’t produce fruit, so the plant keeps producing zucchini.

Do I have to remove the stamens?

Yes. I remove the stamens or pistils from the center of each blossom, since they can taste bitter. I also trim off the small green sepals at the base.

What pasta works best for risotto-style pasta?

I like orzo, ditalini, small shells, or broken spaghetti, since they release plenty of starch and cook evenly in the pan. I avoid large shapes that need more liquid and longer cooking.

Why is my pasta gluey or gummy?

It probably cooked too long or received too much stirring at too high a heat. I keep the heat at a gentle simmer, stir often but not constantly, and remove the pan from the heat while the pasta is still slightly firm to the bite.

Can I make this without wine?

Yes. I replace the wine with an equal amount of broth and a teaspoon of lemon juice or white wine vinegar to provide the same acidity.

Conclusion

Zucchini Flower Pasta, Risotto Style is one of my favorite ways to turn a handful of summer squash blossoms into a creamy, fragrant, and satisfying meal. Tender pasta, silky broth, fresh zucchini, and bright lemon come together for a dish that feels special but takes hardly any effort.

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs

Conclusion

Ingredients

Instructions

Notes

Nutrition