I found some beautiful zucchini flowers at the farmers’ market, perfect for this recipe. They give an extra color and such a delicate final touch to the texture. This recipe is great for toddler, kids and the whole family.
READY TO COOK?
Let’s start preparing the pasta by placing a large pot with water on the stove and bring it to boil.
Meanwhile we can remove the zucchini flowers from the zucchini, cut them in pieces and set them aside. Cut the zucchini in small cubes. In a large skillet heat 3 Tbsp olive oil with the garlic. When the garlic is golden add the zucchini, adjust with salt and cook at medium heat for 8/10 minutes up until tender and golden. The trick to obtain the golden color is not to stir the zucchini too ofter. Once cooked, set them aside.
In the same skillet add the sausage and cook it in pieces up until golden brown, 5/8 min.
Prepare the zucchini pesto adding 1/2 of the zucchini, basil, salt and olive oil in a blender and pulsing up until obtaining a smooth puree’.
It’s time to cook the pasta following the directions on the packaging. Remove 1 cup of the starchy boiling water half way and set aside.
When the pasta is ready, drain it and add it to the large skillet all together with the sausage, the remaining zucchini, the zucchini pesto thinned with 1/2 cup of the starchy water. Mix.
Add as much starchy water as needed to obtain a creamy mix. Also add the parmesan cheese and serve. Enjoy!
WHAT IF I CANNOT FIND ZUCCHINI FLOWERS?
Not a problem at all! The flowers add a beautiful touch to the recipe, but you can use regular zucchini and skip the flowers.
WHAT KIND OF SAUSAGE CAN I USE?
I like the Italian sausage, not spicy, simply pork seasoned with salt (and no herbs or spices, all natural). It gives a nice salty twist to the recipe without overpowering the other ingredients. I always check the ingredients used to prepare sausages and the amount of salt used.
- 10 zucchini flowers
- 4 medium zucchini (or 10 baby zucchini)
- 3 Italian sausage
- 1 lb fusilli pasta
- 1 tsp salt
- 5 Tbsp olive oil
- 5 Tbsp parmesan cheese, grated
- 1/2 cup basil leaves
- 3 cloves garlic
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Place a large pot with water on the stove and bring it to boil.
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Remove the zucchini flowers from the zucchini, cut them in pieces and set them aside.
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Cut the zucchini in small cubes. In a large skillet heat 3 Tbsp olive oil with the garlic. When the garlic is golden add the zucchini, adjust with salt and cook at medium heat for 8/10 minutes up until tender and golden. Remove from the skillet and set aside.
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In the same skillet add the sausage and cook it in pieces up until golden brown, 5/8 min.
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Prepare the zucchini pesto adding 1/2 of the zucchini, basil, salt and olive oil in a blender and pulsing up until obtaining a smooth puree'.
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Cook the pasta following the directions on the packaging. Remove 1 cup of the starchy boiling water half way and set aside.
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Drain the pasta and add it to the large skillet all together with the sausage, the remaining zucchini, the zucchini pesto thinned with 1/2 cup of the starchy water. Mix. Add as much starchy water as needed to obtain a creamy mix. Also add the parmesan cheese and serve.
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