Linguine alla Crema di Parmigiano e Fiori di Zucca by @maritoemoglie_incucina

22 min

2 servings

🍝

200 g

Linguine

🥕

6

Zucchini flowers

🧅

0.5 small onion

Onion

🫒

15 ml

Olive oil

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🧀

50 g

Parmigiano reggiano

  1. Boil
    • salt

    Bring a saucepan of salted water to a boil.

  2. Chop
    • onion
    • zucchini flowers

    Finely chop 1/2 small onion and cut 5 zucchini flowers into small pieces; reserve 1 flower for garnish.

  3. Heat
    • olive oil
    • onion

    Heat 1 tbsp olive oil in a frying pan over medium heat and sauté the chopped onion until softened.

  4. Add
    • zucchini flowers

    Add the cut zucchini flowers to the frying pan and cook for 2–3 minutes.

  5. Season
    • salt
    • Zucchini flowers

    Season the zucchini-flower mixture with salt and black pepper.

  6. Cook
    • linguine

    Cook 200 g linguine in the boiling water until al dente, following the package timing.

  7. Scoop
    • pasta cooking water
    • Linguine

    Scoop out 120 ml pasta cooking water before draining the linguine.

  8. Mix
    • Parmigiano Reggiano
    • pasta cooking water

    Mix 50 g grated Parmigiano Reggiano with about 60 ml hot pasta cooking water until smooth.

  9. Add
    • black pepper

    Add black pepper to the Parmesan cream and stir it through.

  10. Drain
    • linguine
    • zucchini flowers

    Drain the linguine and transfer it to the frying pan with the zucchini flowers.

  11. Toss
    • linguine
    • zucchini flowers
    • pasta cooking water

    Toss the linguine with the vegetable mixture, adding a splash of reserved cooking water if needed.

  12. Stir
    • Parmigiano Reggiano
    • pasta cooking water

    Remove the pan from the heat and stir in the Parmesan cream until the sauce coats the pasta.

  13. Divide
    • zucchini flowers

    Divide between 2 plates and garnish each serving with the reserved zucchini flower.

Linguine alla Crema di Parmigiano e Fiori di Zucca by @maritoemoglie_incucina

22 min

2 servings

🍝

200 g

Linguine

🥕

6

Zucchini flowers

🧅

0.5 small onion

Onion

🫒

15 ml

Olive oil

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🧀

50 g

Parmigiano reggiano

Preparation Steps

  1. Step 1/13

    Bring a saucepan of salted water to a boil.

    🧂salt
    🍲saucepan

  2. Step 2/13

    Finely chop 1/2 small onion and cut 5 zucchini flowers into small pieces; reserve 1 flower for garnish.

    🧅onion
    🥕zucchini flowers
    🔪knife
    🪵cutting board

  3. Step 3/13

    Heat 1 tbsp olive oil in a frying pan over medium heat and sauté the chopped onion until softened.

    🫒olive oil
    🧅onion
    🍳frying pan
    🥄wooden spoon

  4. Step 4/13

    Add the cut zucchini flowers to the frying pan and cook for 2–3 minutes.

    🥕zucchini flowers
    🍳frying pan
    🥄wooden spoon

  5. Step 5/13

    Season the zucchini-flower mixture with salt and black pepper.

    🧂salt
    ⚫black pepper
    🍳frying pan
    🥄wooden spoon

  6. Step 6/13

    Cook 200 g linguine in the boiling water until al dente, following the package timing.

    🍝linguine
    🍲saucepan
    🥄wooden spoon

  7. Step 7/13

    Scoop out 120 ml pasta cooking water before draining the linguine.

    🍝pasta cooking water
    🥄ladle
    🥣mixing bowl

  8. Step 8/13

    Mix 50 g grated Parmigiano Reggiano with about 60 ml hot pasta cooking water until smooth.

    🧀Parmigiano Reggiano
    🍝pasta cooking water
    🥣mixing bowl
    🥄wooden spoon
    🧀grater

  9. Step 9/13

    Add black pepper to the Parmesan cream and stir it through.

    ⚫black pepper
    🥣mixing bowl
    🥄wooden spoon

  10. Step 10/13

    Drain the linguine and transfer it to the frying pan with the zucchini flowers.

    🍝linguine
    🥕zucchini flowers
    🧺colander
    🍳frying pan
    🥄wooden spoon

  11. Step 11/13

    Toss the linguine with the vegetable mixture, adding a splash of reserved cooking water if needed.

    🍝linguine
    🥕zucchini flowers
    🍝pasta cooking water
    🍳frying pan
    🥄wooden spoon

  12. Step 12/13

    Remove the pan from the heat and stir in the Parmesan cream until the sauce coats the pasta.

    🧀Parmigiano Reggiano
    🍝pasta cooking water
    🍳frying pan
    🥄wooden spoon

  13. Step 13/13

    Divide between 2 plates and garnish each serving with the reserved zucchini flower.

    🥕zucchini flowers

Composition

Ingredients

Types

Grains, Vegetables, Oils, Seasonings, Dairy

Ingredients

Linguine, Zucchini flowers, Onion, Olive oil, Salt, Pepper, Parmigiano reggiano

Notes

Zucchini flowers (pick the nicest ones), Onion (chopped), Olive oil (to taste), Salt (to taste), Pepper (to taste), Parmigiano reggiano (grated)

Allergens

gluten, milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

431 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 67g, Fat: 12g, Fiber: 3.5g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 353mg, Sodium: 297mg, Iron: 2.1mg, Potassium: 180mg

Vitamins

Vitamin A: 185mcg RAE, Vitamin C: 14mg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

12 minutes

Overall

22 minutes

Difficulty

Level

Easy (1/4)

Steps

13 steps

Equipments

Utensils

frying pan, saucepan, mixing bowl, wooden spoon, knife, cutting board, colander, grater, ladle

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Lunch, Spring, Summer

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Silky, Tender, Al dente

Flavors

Savory, Cheesy, Sweet, Peppery, Floral

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours), fridge : 2 days (Store in an airtight container,Reheat gently with a splash of water), freezer : 0 min (Not recommended because the Parmesan emulsion and zucchini flowers lose texture)