2 Serves
30 Mins
Finely chop the onion and prepare the pumpkin flowers by removing the stems and pistils, then slicing the petals into strips.
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Vitamin E
2 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
356 µg / 400 µgCalcium
415 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
149 mg / 420 mgPhosphorus
388 mg / 1,250 mgPotassium
705 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
76 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
6 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
95 gAlcohol
0 g
In a frying pan, heat the extra virgin olive oil over medium heat. Add the chopped onion, a pinch of salt, and the sliced almonds, sautéing until the onion is translucent and the almonds are lightly toasted.
Add the prepared pumpkin flower strips to the frying pan, stir briefly for one minute to wilt them, then remove from heat.
Bring a large pot of water to a boil, add salt, and cook the pasta until al dente.
In a mixing bowl, whisk together the ricotta cheese and saffron. Incorporate a small amount of the hot pasta cooking water to create a smooth, creamy consistency, then season with salt and pepper.
Drain the pasta and transfer it directly into the frying pan with the zucchini flower mixture. Pour the saffron-ricotta cream over the pasta and toss gently until well combined and coated.
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