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Pizzoccheri with pumpkin flowers, zucchini and cherry tomatoes

ingredients

servings

4

Buckwheat Pizzoccheri pasta

320 grams

Red tomatoes

200 grams

Courgette

2 unit

Courgette flowers

8 unit

Garlic

2 wedges

Oregano

1 teaspoon

Iodized salt

to taste

Pepper

to taste

Extra virgin olive oil

to taste

first courses from Italy

Pizzoccheri with pumpkin flowers, zucchini and cherry tomatoes

Pizzoccheri with pumpkin flowers, zucchini and cherry tomatoes

vegan high in fiber high in iron source of C vitamins high in potassium high in magnesium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pizzoccheri with pumpkin flowers, zucchini and cherry tomatoes

Pizzoccheri with pumpkin flowers, zucchini and cherry tomatoes

Pizzoccheri with pumpkin flowers, zucchini and cherry tomatoes step 1

step 1

Cut the zucchini with chopsticks and cherry tomatoes in half.

Pizzoccheri with pumpkin flowers, zucchini and cherry tomatoes step 2

step 2

In a frying pan, heat 2-3 tablespoons of olive oil. Grate 2 finely chopped garlic cloves, add cherry tomatoes and zucchini. Season with salt, pepper and oregano. Cook it for about 3-4 minutes.

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Pizzoccheri with pumpkin flowers, zucchini and cherry tomatoes step 3

step 3

Drain the pasta and pour it into the pan with cherry tomatoes and courgettes. Add the striped pumpkin flowers. Mix gently to flavor the dough. Blend the dough for about 1 minute with a lively flame.

Pizzoccheri with pumpkin flowers, zucchini and cherry tomatoes step 4

step 4

You can dust the pasta with grated Parmesan cheese and fresh ground pepper.

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