Pennette with anchovies, mozzarella and zucchini flowers

[cml_media_alt id='379']bot-basilico-usa[/cml_media_alt]With whole wheat pasta it will be lighter and more digestible.

Ingredients

  • 250g whole wheat penne
  • 2 zucchini
  • 1 mozzarella
  • 6 Sprays of Italian Garlic Cold Pressed Turci
  • 4-5 zucchini flowers
  • anchovies q.s.
  • juice of 1 lemon
  • 4 Sprays of Italian Lemon Cold Pressed Turci
  • 10 Sprays of Italian Basil Cold Pressed Turci
  • salt
  • oil
  • pepper

Preparation
Squeeze the lemon, drain well the anchovies and put them in a food processor with the lemon juice, 6 sprays of Italian Lemon Cold Pressed Turci and 10 sprays of Italian Basil Cold Pressed Turci.
Add 5 tablespoons of olive oil and whisk well until you have a smooth sauce. Slice the zucchini and toss them in the pan with the zucchini flowers and Italian Garlic Cold Pressed Turci. Chop the mozzarella cheese. Cook the pasta al dente and drain it, then season it with the sauce of anchovies, the flowers and the diced mozzarella. Stir, season with a few extra basil sprays.

[cml_media_alt id='378']bot-aglio-usa[/cml_media_alt][cml_media_alt id='380']bot-limone-usa[/cml_media_alt][cml_media_alt id='379']bot-basilico-usa[/cml_media_alt]

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