Creamy, comforting and ready in 30 minutes, this zucchini flower pasta is cooked risotto-style: the pasta toasts in olive oil, then simmers in broth, one ladle at a time, until it releases its starch and turns silky. Tender zucchini and delicate squash blossoms bring a fresh, summery flavor, finished with lemon and Parmesan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
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
Instructions
- Heat 1 tbsp olive oil in a wide, deep skillet or Dutch oven over medium heat. Add the zucchini with a pinch of salt and sauté for 4 to 5 minutes until lightly golden. Transfer to a plate.
- In the same pan, add the remaining 1 tbsp olive oil and the shallot. Cook for 2 minutes until soft and translucent, then add the garlic and cook for 30 seconds.
- Add the dry pasta and toast, stirring constantly, for 1 to 2 minutes until it smells nutty and looks lightly golden.
- Pour in the white wine and stir until it is almost completely absorbed.
- Add the hot broth one ladleful at a time (about ½ cup), stirring often. Wait until each addition is mostly absorbed before adding the next. Continue for 10 to 12 minutes, until the pasta is al dente and the sauce is creamy.
- Stir in the sautéed zucchini and half of the zucchini flowers during the last 2 minutes of cooking, so they wilt gently without falling apart.
- Remove from the heat. Stir in the butter, Parmesan, lemon zest and lemon juice vigorously until glossy and creamy. Add a splash of warm broth if it looks too thick. Season with salt and pepper.
- Serve immediately, topped with the remaining fresh zucchini flowers, torn basil or mint, extra Parmesan and a drizzle of olive oil.
Notes
- Zucchini flowers are delicate: remove the stamen (the center part) and gently check for insects. Wipe them with a damp cloth instead of washing them.
- Orzo works best and is the closest to real risotto, but any small pasta will work. Check the package time and adjust the broth accordingly.
- Keep the broth hot the whole time so the pasta cooks evenly and the texture stays creamy.
- Serve right away. The pasta keeps absorbing liquid as it sits, so loosen leftovers with a splash of broth or water when reheating.
- For a vegan version, use vegetable broth, replace the butter with olive oil and use a plant-based Parmesan alternative or nutritional yeast.
- No zucchini flowers? Use extra zucchini and finish with a little extra lemon zest and fresh herbs.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving (about 1⅓ cups)
- Calories: 435 kcal
- Sugar: 5 g
- Sodium: 690 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 24 mg
