Pasta with asparagus, stracciatella, and zucchini flowers
- Vegetarian
- Energy Kcal 445
- Carbohydrates g 60.5
- of which sugars g 10.6
- Protein g 19
- Fats g 14.2
- of which saturated fat g 3.69
- Fiber g 13.3
- Cholesterol mg 9
- Sodium mg 445
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 15 min
- Serving: 4
- Cost: Low
PRESENTATION
Pasta with asparagus, stracciatella and zucchini blossoms is a big deal in Central Italy, especially when spring comes knocking. You know, when tender asparagus and zucchini flowers hit the markets, folks get busy with all kinds of pasta with asparagus dishes. This one? Really, really stands out. It is all about fresh, seasonal ingredients. The stracciatella pasta part? Creamy goodness—just right to coat everything and boost those bright veggies. Some might go for ricotta, but local stracciatella—with its pull-apart texture—offers a moist richness that's just special. Seriously, zucchini blossoms add not only color but their subtle flavor really works with the asparagus. Each bite feels a bit special. The simplicity is so Italian—just a few quality ingredients, perfectly done. In Central Italy, spring days often mean zucchini blossom pasta at picnics or laid-back outdoor lunches. It's versatile, warm or room temp, so it's perfect for chilling outside. Less fuss, more yum. The sweet notes from the zucchini flowers and the earthy touch of asparagus make every forkful interesting. Stracciatella ties it all in a golden, almost silky way. And listen, this meal feels a bit fancy, yet it's just a few seasonal pasta ingredients—highlighting what's fresh now. If you love creamy pasta dishes or crave something new in your vegetarian pasta recipes, you'll find this dish tasty, for sure. Fresh flavor without heaviness. Add a splash of good olive oil or a sprinkle of black pepper for extra kick. You've got a meal that fits a quick dinner or a leisurely, sunny lunch with friends. Thing is, it's this mix of simplicity and elegance that makes it a cherished staple in Italian kitchens.
- INGREDIENTS
- Whole wheat bow tie pasta 11.3 oz (320 g)
- Asparagus 1.1 lbs (500 g)
- Zucchini flowers 3.5 oz (100 g)
- Stracciatella cheese 2 oz (50 g)
- Dried tomatoes in oil 1 oz (30 g)
- Basil to taste
- Lemon juice ½
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Pasta with asparagus, stracciatella, and zucchini flowers
To prepare the pasta with asparagus, stracciatella, and zucchini flowers, start by cleaning the asparagus. Put a pot of water on the stove to later cook the pasta (salt as desired when boiling); then focus on the dressing: remove the end of the asparagus stalks 1 and peel the outer part with a peeler 2. Using a knife, cut the end of the asparagus into pieces 3
and halve the tips 4. Heat a dash of oil in a pan and add the asparagus 5. Season with salt and pepper, then deglaze with the lemon juice 6
and cook for 7-8 minutes 7. Cook the pasta according to the package instructions 8. Move on to the zucchini flowers: clean them gently with a cloth, then cut off the base 9
remove the pistil and cut them into thin strips; set aside 10. Also, cut the cherry tomatoes, previously drained of their preserving oil, into strips. Once the pasta is al dente, drain it and transfer it directly into the pan with the asparagus 12.
Then add the zucchini flowers 13, the cherry tomatoes 14, and, with the heat off, finish with the stracciatella 15.
Mix everything with a wooden spoon 16, add fresh basil leaves 17, and serve your pasta with asparagus and zucchini flowers hot or warm 18!