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pasta con fiori di zucca on a wooden table with wine glasses, olive oil bottle

Pasta con Fiori di Zucca (Zucchini Flower Pasta)

A light, summery pasta filled with creamy ricotta, lemon zest, and mint, wrapped in tender homemade dough and finished in a buttery emulsion with fresh zucchini blossoms. It’s simple, aromatic, and perfect for warm evenings when the garden is full of blooms.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 3 people
Course: Main Course (Pasta)
Cuisine: Italian, Northern Italian, Summer Seasonal
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Pasta Dough
  • 1 cup tipo 00 flour
  • 1/2 cup semolina flour
  • 2 large eggs
  • 1 pinch salt
For the Filling
  • 1 cup fresh ricotta drained 20–30 minutes
  • 1/4 cup grated Parmesan cheese
  • Zest of 1 lemon
  • 1 tablespoon finely chopped fresh mint
  • Freshly ground black pepper to taste
  • Pinch of salt
  • 6 –8 zucchini flowers some sliced into ribbons
For the Sauce
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup starchy pasta cooking water
  • 4 –5 fresh basil leaves
  • Extra lemon zest and Parmesan for garnish
(Optional baked side)
  • 4 stuffed zucchini flowers
  • Olive oil drizzle
  • Extra Parmesan lemon zest, herbs, and capers

Method
 

Make the pasta dough
  1. Mix tipo 00 flour and semolina on a clean board.
  2. Create a small well and crack the eggs into the center. Add salt.
  3. Bring the flour in slowly using a fork, then knead for 10 minutes until smooth and springy.
  4. Wrap or cover the dough and let it rest for 30 minutes.
Prepare the filling
  1. Drain ricotta in a fine sieve for 20–30 minutes.
  2. Mix ricotta with Parmesan, lemon zest, mint, pepper, and salt.
  3. Fold in thin ribbons of zucchini flowers. The mixture should be creamy but firm.
Shape the pasta
  1. Option 1: Agnolotti del Plin (quick version)
  2. Roll out thin sheets of dough.
  3. Pipe a line of filling, fold over, press out air, and pinch to seal. Cut between pinches.
  4. Option 2: Cappelletti (traditional)
  5. Cut 3-inch circles, place a teaspoon of filling in the center.
  6. Fold to make a half-moon, press edges, and join corners.
Cook the pasta
  1. Boil a large pot of salted water (it should taste like the sea).
  2. Drop the parcels in. Once they float, cook 1–2 minutes longer.
  3. Meanwhile, melt butter with olive oil in a wide pan.
  4. Add 1/4 cup of starchy water to create a light emulsion.
  5. Toss pasta gently in the sauce with basil and reserved flowers.
Serve
  1. Taste and adjust salt.
  2. Finish with lemon zest and a sprinkle of Parmesan.
  3. Serve warm with a crisp salad or baked blossoms on the side.

Notes

  • Always buy zucchini flowers the same day you cook—they wilt quickly.
  • Drain ricotta properly so the filling doesn’t leak.
  • If short on time, use store-bought fresh pasta sheets.
  • For a lighter version, replace butter with olive oil and skip the baked option.
  • Freeze uncooked parcels on a tray and cook directly from frozen when ready.