Pasta with zucchini flowers and feta
- Gluten Free
- Vegetarian
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 10 min
- Serving: 4
PRESENTATION
From the lovely hills of Central Italy, this pasta with zucchini flowers and feta just screams spring. And listen, in Italian kitchens, zucchini flowers, or fiori di zucca, are super super cherished. They’re often fried in batter, baked, or even stuffed as a tasty treat. Here, they pair up with linguine and creamy feta, creating a fresh pesto sauce that's moist and slightly tangy.
What’s really cool is how the zucchini flowers are quickly sautéed with sun-dried tomatoes—filling your kitchen with an amazing, aromatic scent. The result? A zucchini flower pasta recipe that's so so tender and light, with a twist thanks to the salty Greek cheese. You get all those classic Italian vibes with a Mediterranean edge, making it the kind of food that just makes you want to grab a fork and dig right in.
This dish is one of the best ways, for real, to celebrate spring produce. And it’s easy to see why. The feta and zucchini pasta has that creamy texture you crave in summer pasta recipes, but it doesn't feel heavy. Really good stuff. Every bite gives you a mix of sweet zucchini flower, sharp feta, and those slightly chewy sun-dried tomatoes.
In Central Italy, these flowers are a staple when the season hits. You can taste the freshness and seasonality in every bite. And compared to other vegetarian pasta dishes, this one stands out. Why? Because of how the zucchini blossoms are treated—quickly cooked so they stay delicate and colorful, not mushy. The sauce lightly coats the linguine, letting the flowers shine. Can't go wrong.
It's a simple yet special zucchini flower and feta pasta that's perfect for a relaxed dinner. If you enjoy Mediterranean pasta recipes or just want something different for a weeknight, this dish offers the right mix of flavors, color, and freshness to make you smile. It’s a celebration of Italian tradition with a fun twist—making it a tasty addition to any meal plan. Which is great.
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- INGREDIENTS
- Gluten-free Linguine pasta 11.25 oz (320 g)
- Zucchini flowers 3 ½ cups (100 g)
- Feta cheese 0.67 cup (100 g)
- Cluster tomatoes 6.3 oz (180 g)
- Leeks 2.1 oz (60 g)
- Basil 4 tbsp (20 g)
- Extra virgin olive oil 0.4 cup (90 g)
- Parmigiano Reggiano PDO cheese 1 oz (30 g) - to grate
- Sun-dried tomatoes in oil 2.5 oz (70 g)
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Pasta with zucchini flowers and feta
To make the linguine with zucchini flowers and feta, first place a pot full of salted water on the stove, which will be used to cook the pasta, and bring it to a boil. Then take care of cleaning the zucchini flowers: use a brush to remove any traces of soil, remove the inner pistil 1, and cut them into thin strips 2. Now drain the sun-dried tomatoes well from the preservation oil and then cut them into strips 3.
Wash and dice the tomato 4. Trim the leek and slice it 5. Meanwhile, cook the linguine until al dente, keeping them a couple of minutes behind the times indicated on the package 6.
Make the pesto: in the glass of a blender, place the basil, leeks 7, tomatoes 8, and oil 9.
Blend everything with an immersion blender 10 to obtain a homogeneous mixture, season with grated cheese 11 and salt, mix 12 and set aside.
In a pan, heat a drizzle of oil and sauté the sun-dried tomatoes with the zucchini flowers for 1 minute (13-14), turn off and set aside, they will be used to garnish the dish. In the same pan, pour the pesto 15
and drain the pasta here 16, pour a ladle of cooking water 17, mix and sauté the pasta for a very short time over medium heat. When cooked, season with a drizzle of oil 18.
Serve the linguine hot, garnishing the dish with sautéed zucchini flowers along with the sun-dried tomatoes 19 and crumbled feta 20, finally pepper to taste. The linguine with zucchini flowers and feta are ready to be enjoyed 21.