Pasta with courgette flowers, zucchini, saffron and ricotta

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Zucchini180 g
• Zucchini flowers5
• Ricotta90 g
• Parmigiano Reggiano10 g
• Shallot20 g
• Extra virgin olive oil8 g
• Saffronto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: May – August

Method

1. Put a pan of water on for the pasta. Meanwhile finely chop the shallot; wash and trim the courgettes and cut them into julienne; gently open the courgette flowers, remove the pistil and stem and tear them into pieces. Dissolve the saffron in two spoonfuls of hot water.
2. In a large frying pan heat the oil over a medium-low heat and sweat the shallot for 2 minutes, until translucent; add the courgettes and cook for 5 minutes over a medium heat, until soft; season with salt.
3. Add the courgette flowers and the saffron and cook for 1 minute, until the flowers wilt.
4. When the water boils, add salt and cook the pasta for the time on the packet, until al dente. Meanwhile, in a bowl, mix the ricotta with the grated Parmigiano Reggiano and a small ladleful of cooking water, until smooth.
5. Drain the pasta, keeping a little water, and toss it in the sauce for 1 minute over a medium heat; turn off the heat, add the ricotta cream and stir, loosening with the water if needed. Serve with freshly ground black pepper.