Tagliatelle with zucchini flowers
Immerse yourself in the authentic flavors of Italy with our **Tagliatelle with zucchini flowers**! This **easy pasta recipe**, ready in just 55 minutes, transforms simple ingredients into an exquisite **Italian pasta dish**. A delightful **vegetarian tagliatelle** that celebrates the freshness of the season – the perfect **zucchini flower recipe** for a quick yet unforgettable meal.
Dietary Information
Servings:
- 1
To prepare the tagliatelle with zucchini flowers, first of all, on a pastry board, arrange the flour in a fountain and pour the eggs inside 1. Knead 2 until you get a smooth and homogeneous dough. Cover with plastic wrap 3 and let it rest in the refrigerator for 30 minutes.
- 2
Meanwhile, separate the zucchini from the flowers 4, remove the pistil from the flowers 5 and cut the zucchini into julienne strips 6.
- 3
Pour a drizzle of oil into a pan, add the garlic and zucchini 7, season with salt and pepper 8 and sauté for 2-3 minutes. Then add the zucchini flowers 9.
- 4
Add the thyme 10, the saffron 11, a ladle of water 12 and cook for another 2-3 minutes.
- 5
Take the dough and roll it out with a rolling pin 13 until you get a sheet about 1-2 mm thick. Cut the sheet in half 14 and, starting from the ends, roll towards the center 15. Do this for each sheet.
- 6
Cut the rolls into strips about 5 mm wide 16. Dip the tagliatelle in plenty of boiling salted water 17. Once cooked, drain them, transfer them to the pan and sauté for a few minutes 18.
- 7
Turn off the heat, add the butter 19, the grated Parmesan cheese 20 and stir 21.
- 8
Plate 22 and complete with fresh thyme 23. The tagliatelle with zucchini flowers are ready to be enjoyed 24.
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