Cacio e Pepe with fiori di zucca 

Pasta cheese and pepper with zucchini flowers easy and fast, 10 minutes and it's ready! If you have little time and are looking for a quick recipe this is for you. A simple first course that can be made even at the last moment. A variant of the classic and famous pasta cacio e pepe but much tastier and more colorful. Recipe with zucchini flowers. Vegetarian recipe.

Pasta cacio e pepe with zucchini flowers a first course with an average caloric intake (900 cal per portion), can be transformed into a low-calorie dish by halving the amount of cheese. So instead of 540 calories given (from 140 g of total cheese), you can receive only 270 calories (from 70 g of total cheese) without giving up a good plate of pasta. In this way 1 portion of pasta = 765 cal. And if you want to lower the caloric intake by 45 cal per portion, halve the amount of oil, thus arriving at a portion of pasta always very tasty with a low caloric intake, only 720 cal (instead of the initial 900 cal).

Ingredients

200 g of pasta 

70 g Parmesan cheese

70 g pecorino cheese

pepper to taste (abundant)

20 g oil 

8 zucchini flowers

salt to taste

1 garlic clove

an onion slice

Instructions

Cook the pasta al dente in plenty of lightly salted water. Meanwhile, fry oil, garlic and onion until golden, then remove them from the oil. Add 4 well-washed zucchini flowers, better if coarsely broken. Let them fry for a few seconds. Add the pasta al dente, then sauté in the sauce for a few moments. Add 1 ladle of cooking water and cheeses. Stir until everything melts well. Add the pepper and if you need a pinch of salt. Before turning off the stove, add the coarsely chopped zucchini flowers. Turn off the stove and serve.

Note

The peculiarity of the dish is due to the seasoning that must be absolutely creamy. The important step to obtain the perfection of the dish is precisely in finishing the cooking phase not in water but in the pot together with the cheeses and the right amount of cooking water. The creaminess is in fact given both by the mixture of cheeses, both by the addition of cooking water and by the starch still imprisoned in the pasta drained al dente. A few precautions to obtain a first and not a simple dish of white pasta.