Today I present a simple yet refined recipe, perfect for bringing fresh and delicate summer flavors to the table: pasta with zucchini cream and squash blossoms. This dish not only enhances the sweet and light taste of zucchinis but enriches it with the floral and lively note of squash blossoms. Ideal for a light lunch or elegant dinner, this recipe will surely win over your guests, offering a unique and colorful taste experience.
The velvety and enveloping zucchini cream pairs perfectly with the delicacy of squash blossoms and some fresh basil leaves among the ingredients, creating a harmonious blend that celebrates the seasonality of the ingredients.
Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 7 oz pasta
- 10.5 oz zucchini
- 4 squash blossoms
- 1/2 onion
- A few leaves basil
- extra virgin olive oil
- salt
Tools
- Blender
- Skillet
Steps
To prepare the pasta with zucchini cream and squash blossoms, start by washing the zucchini and removing the ends. Then cut the zucchini into pieces and transfer it to a skillet with a drizzle of oil. Turn the heat to medium and let the zucchini brown. Meanwhile, chop half an onion and add it to the zucchini in the skillet. Season with a pinch of salt, stir, and lower the heat. Let cook for about ten minutes, stirring occasionally.
After the time has elapsed, turn off the heat and transfer the zucchini to a blender. Add another light drizzle of oil and the basil. Blend everything for a few seconds until creamy. Once ready, transfer the cream to the skillet.
Take the squash blossoms, remove the stem and pistil. Wash and then cut the flower into strips. Add the strips to the cream. Stir and adjust the salt.
Cook the chosen pasta in plenty of salted water, following the cooking times. Drain and pour into the skillet. Mix well and serve at the table.
