Make the most of zucchini flowers with a simple and stylish bowl of pappardelle.
12 zucchini flowers, stems attached, halved lengthways
¼ cup extra virgin olive oil
400g pappardelle
2 garlic cloves, thinly sliced
1 long red chilli, seeds removed and finely chopped
¼ cup lemon juice
1 tsp finely grated lemon zest
250g burrata, torn
Heat a large non-stick frying pan over high heat. Toss the zucchini in half the oil. In 2 batches, cook the zucchini for 1-2 minutes or until just coloured. Set aside.
Meanwhile, cook the pasta in salted boiling water for 6-8 minutes, or until al dente.
Heat remaining oil in the frying pan over high heat. Add the garlic and chilli and cook for 30 seconds or until just fragrant.
While hot, place the pasta in a large bowl, add the garlic, chilli, oil, lemon juice and zest and toss to combine. Add zucchini and gently toss. Divide between bowls and top with torn burrata. Season with pepper and serve.
Continue this series
10 delicious dinners that pack in the veg (yet picky eaters will love)Traditional pasta e piselli dishes often involve cooking the peas until they are very soft, starting to brown and becoming quite savoury.
Our parents told us to eat more greens. Our teachers told us, too. Nutritionists have been saying it for years. Heck, even Popeye got in on the act. And the message is finally sinking in: eat more vegetables, eat them often, eat them enthusiastically. The buttery spinach puree gives this pasta dish a delicious richness as well as its vibrant colour. Keep this entrée-sized as the perfect start to your green meal.
These plump little fritters make delicious starters at a dinner or cocktail party. Any vegetable that grates well can be used in this recipe. If you prefer, you can wrap the cauliflower mixture in filo pastry (see note at bottom).
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