Pappardelle With Fresh Ricotta, Squash Blossoms and Basil Oil Recipe

Name: Pappardelle With Fresh Ricotta, Squash Blossoms and Basil Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 12 basil leaves, roughly chopped; 1 garlic clove, minced; 1/2 teaspoon grated lemon zest; ⅓ cup extra virgin olive oil; Salt; pepper; 1 pound pappardelle or other pasta; 2 tablespoons extra virgin olive oil; 1/2 pound small zucchini, thinly sliced; Salt; pepper; About 12 squash blossoms, stems removed; 1/2 pound fresh ricotta about 1 cup, at room temperature; Pecorino cheese, for grating

Servings: persons

About 12 basil leaves, roughly chopped
1 garlic clove, minced
1/2 teaspoon grated lemon zest
⅓ cup extra virgin olive oil
Salt
pepper
1 pound pappardelle or other pasta
2 tablespoons extra virgin olive oil
1/2 pound small zucchini, thinly sliced
Salt
pepper
About 12 squash blossoms, stems removed
1/2 pound fresh ricotta about 1 cup, at room temperature
Pecorino cheese, for grating

1
To make the basil oil, in a small dish stir together the basil, garlic, lemon zest and olive oil.
2
Add a little salt and pepper.
3
Set aside for at least 15 minutes.
4
Meanwhile, bring a large pot of salted water to a boil, add the pasta, and cook until al dente.
5
In a large skillet, heat 2 tablespoons olive oil over medium heat.
6
Add the zucchini, season with salt and pepper, and cook until barely done, 1 or 2 minutes.
7
Turn off the heat.
8
Tear the squash blossoms into strips.
9
Drain the pasta, reserving 1 cup pasta water.
10
Add pappardelle to the skillet with the zucchini.
11
Add squash blossoms, ricotta and a little salt and pepper.
12
Quickly stir together with 2 wooden spoons, leaving the ricotta a little chunky.
13
Add pasta water if necessary and transfer to a warm serving bowl.
14
At the table, top each serving with 2 teaspoons basil oil and a sprinkling of grated pecorino.

810

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: About 12 basil leaves, roughly chopped, 1 garlic clove, minced, 1/2 teaspoon grated lemon zest, ⅓ cup extra virgin olive oil, and more.

Yes, Pappardelle With Fresh Ricotta, Squash Blossoms and Basil Oil falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pappardelle With Fresh Ricotta, Squash Blossoms and Basil Oil

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