Preparation

• Bring a pot of water to a boil, add the salt, and cook the pasta according to the package instructions.
  Choose a shape that holds the sauce well, like penne rigate, farfalle, or tortiglioni.

• Wash the zucchini, and slice them into matchsticks or thin rounds.
  Clean the squash blossoms by removing the inner pistil and pollen, then cut them into strips.

• Heat a drizzle of olive oil in a pan with a whole clove of garlic.
  Add the zucchini and sauté over medium heat for 4-5 minutes.
  Add the squash blossoms, cover with a lid for 2 minutes, allowing the steam to keep them soft.

• Turn off the heat, remove the garlic, and incorporate the ricotta.
  Mix well to create a smooth cream, adjusting the salt and pepper to taste.

• Drain the pasta al dente, saving a bit of the cooking water.
  Add it to the pan with the sauce and mix well. If necessary, add a tablespoon of cooking water to make it creamier.

• Serve immediately and, if you wish, add a sprinkle of black pepper or a drizzle of raw olive oil to enhance the flavors.

  If you’re looking for a quick, light, and flavorful main dish, this pasta with zucchini and squash blossoms is perfect for you! It’s prepared in just minutes, with simple and fresh ingredients ideal for spring and summer seasons.
  Ricotta makes the sauce creamy without the heaviness, replacing the classic cream and giving the dish a velvety texture. It’s a great idea for a light yet tasty lunch, ready in the time it takes to cook the pasta. Discover all the secrets to prepare it at its best!