Recipe: Gluten-Free Linguine with Zucchini Flowers and Feta
Category: Main Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Gluten-free linguine | 320g |
| Zucchini flowers | 100g |
| Feta cheese | 100g |
| Ripe tomatoes | 180g |
| Leek | 60g |
| Fresh basil | 20g |
| Extra virgin olive oil | 90g |
| Parmigiano Reggiano DOP | 30g |
| Sun-dried tomatoes (in oil) | 70g |
| Extra virgin olive oil (for sautéing) | q.b. |
| Salt | q.b. |
| Black pepper | q.b. |
Instructions
-
Prepare the pasta: Begin by bringing a large pot of salted water to a boil to cook the pasta. Once boiling, add the gluten-free linguine and cook them until just under al dente (a couple of minutes less than the package directions).
-
Clean the zucchini flowers: Gently brush off any dirt from the zucchini flowers with a soft brush. Remove the inner pistils and set the flowers aside.
-
Prepare the other ingredients: Drain the sun-dried tomatoes well, then slice them into thin strips. Wash and dice the ripe tomatoes. Trim the leek and slice it thinly.
-
Make the pesto: In a blender or food processor, combine the fresh basil, leeks, and fresh tomatoes. Blend until smooth, then add the grated Parmigiano Reggiano DOP and mix until everything is well incorporated.
-
Sauté the zucchini flowers and sun-dried tomatoes: Heat a little extra virgin olive oil in a skillet over medium heat. Add the sun-dried tomatoes and zucchini flowers, sautéing them for about 1 minute, just to warm them up. Remove from the heat and set them aside to use as garnish.
-
Finish the pasta: Once the pasta is almost done, save a ladle of pasta cooking water and drain the linguine. In the same skillet you used for the zucchini flowers, pour in the prepared pesto sauce. Add the cooked pasta, and toss it in the pesto mixture, adding the reserved pasta water a bit at a time to help the sauce coat the pasta evenly.
-
Final touches: Once the pasta is fully coated with the pesto, drizzle a little more olive oil over the top for extra flavor. Serve the linguine hot, garnished with the sautéed zucchini flowers and sun-dried tomatoes. Finish by sprinkling freshly ground black pepper to taste.
Tips for Serving
These linguine with zucchini flowers and feta are perfect for a light, yet satisfying meal. The combination of the creamy feta and fresh pesto paired with the delicate zucchini flowers creates a delightful dish full of flavor. Enjoy it as part of a fresh summer meal or as a quick weeknight dinner that’s both flavorful and gluten-free.
