Name: Zucchini and ricotta farfalle
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 375 gram farfalle pasta; 20 zucchini flowers with stem attached; 30 gram butter; 1 teaspoon finely grated lemon zest; 1/3 cup (80ml) lemon juice; 200 gram ricotta cheese, crumbled; 1/4 cup coarsely chopped fresh chives

Ingredients

375 gram farfalle pasta

20 zucchini flowers with stem attached

30 gram butter

1 teaspoon finely grated lemon zest

1/3 cup (80ml) lemon juice

200 gram ricotta cheese, crumbled

1/4 cup coarsely chopped fresh chives

Method

1.In large saucepan of boiling water, cook pasta until just tender; drain. Return pasta to pan.

2.Meanwhile, cut stems from zucchini flowers; chop coarsely. Remove and discard stamens from flowers.

3.In small frying pan, melt butter; cook chopped zucchini stems, stirring, until tender. Add zucchini flowers, zest and juice; cook until wilted.

4.Gently stir zucchini mixture, cheese and chives into pasta. Season to taste.

The stem of the zucchini is the baby zucchini attached to its flower.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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