Pasta with Asparagus, Stracciatella, and Zucchini Flowers
Category: Pasta Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Farfalle | 320g |
| Asparagus | 500g |
| Zucchini Flowers | 100g |
| Stracciatella (soft cheese) | 50g |
| Sun-dried Tomatoes in Oil | 30g |
| Fresh Basil | To taste |
| Lemon Juice | ½ lemon |
| Extra Virgin Olive Oil | To taste |
| Salt | To taste |
| Fresh Ground Black Pepper | To taste |
Instructions
-
Prepare the Asparagus:
Begin by cleaning the asparagus. Trim the tough ends and cut the stems into bite-sized pieces, slicing the tips in half for a more delicate presentation. -
-
Boil the Pasta:
Bring a pot of salted water to a boil. Add the whole wheat farfalle and cook according to the package instructions, until al dente. Once done, reserve a cup of pasta water and drain the pasta. -
Sauté the Asparagus:
In a large skillet, heat a drizzle of extra virgin olive oil over medium heat. Add the chopped asparagus and season with salt and freshly ground black pepper. Sauté for 7-8 minutes until tender, stirring occasionally.
Once the asparagus is almost done, add the lemon juice and allow it to reduce slightly, infusing the vegetables with a fresh, zesty flavor. -
Prepare the Zucchini Flowers:
Gently clean the zucchini flowers using a soft cloth, removing any dirt. Slice off the base, discard the pistils, and cut the flowers into thin strips. Set aside for later. -
Slice the Sun-dried Tomatoes:
Drain the sun-dried tomatoes from their oil and slice them into small strips. These will add a rich, tangy burst of flavor to the dish. -
Combine Everything:
Once the pasta is cooked and drained, add it directly to the skillet with the asparagus. Toss gently to combine. Next, add the zucchini flowers, sun-dried tomatoes, and fresh basil leaves, stirring to incorporate all the ingredients. -
Finish the Dish:
Gently stir in the stracciatella cheese, letting it melt into the pasta, creating a creamy and luxurious texture. If needed, add a bit of reserved pasta water to loosen the sauce and help it coat the pasta evenly. -
Season and Serve:
Taste the pasta and adjust seasoning with extra salt, pepper, and a squeeze of fresh lemon juice if desired. Serve immediately, garnished with additional fresh basil leaves for a vibrant and fragrant finish.
Nutritional Information (Per Serving)
Approximate values may vary based on specific ingredients used.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 15g |
| Carbohydrates | 55g |
| Dietary Fiber | 7g |
| Sugars | 7g |
| Fat | 18g |
| Saturated Fat | 3g |
| Cholesterol | 10mg |
| Sodium | 300mg |
| Vitamin A | 15% |
| Vitamin C | 35% |
| Calcium | 8% |
| Iron | 10% |
Notes
- Stracciatella: This fresh, creamy cheese adds a mild richness to the dish. If unavailable, you can substitute with ricotta or a mild goat cheese.
- Zucchini Flowers: If zucchini flowers are not in season or hard to find, consider using a mix of fresh spinach or arugula as a substitute for a fresh, green element.
- Whole Wheat Pasta: For a healthier twist, this recipe uses whole wheat farfalle, but feel free to substitute with regular pasta for a lighter version or gluten-free pasta if necessary.
This vibrant, light yet indulgent pasta dish celebrates the fresh flavors of spring, bringing together the earthiness of asparagus, the creamy richness of stracciatella, and the delicate texture of zucchini flowers. Perfect for a quick weeknight dinner or a special weekend meal! Enjoy!
