Gluten Free penne ai fiori di zucca
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
70g Gluten Free rice penne (or other short pasta).5 Pumpkin flowers (fresh)2 tsp Extra Virgin Olive oil1 small clove garlic1 handful fresh parsley (dry will do, 1 tbsp)1 tsp saffronDash saltCornflour to thicken.Grated Parmesan cheese to taste.
Makes 1 serving. Men or active women should increase pasta dose to up to 100 grams.
Fill a pan with water and heat to boiling point.
In the meantime, rinse the pumpkin flowers and remove and discard the yellow stigma from the centre and chop roughly.
Finely chop the garlic and the parsley.
Heat the olive oil in a small pan.
Add the garlic and cook until it begins to brown.
Add the parsley, the saffron and two ladles of hot water.
Add the flowers and stir, then simmer for 10 minutes, adding cornflour to thicken if necessary.
Salt the water, and cook the pasta for 6-8 minutes (slightly longer for normal pasta).
When the pasta is ready, drain and stir in sauce. Serve with parmesan to taste.
Number of Servings: 1
Recipe submitted by SparkPeople user GLITTERATA.
Fill a pan with water and heat to boiling point.
In the meantime, rinse the pumpkin flowers and remove and discard the yellow stigma from the centre and chop roughly.
Finely chop the garlic and the parsley.
Heat the olive oil in a small pan.
Add the garlic and cook until it begins to brown.
Add the parsley, the saffron and two ladles of hot water.
Add the flowers and stir, then simmer for 10 minutes, adding cornflour to thicken if necessary.
Salt the water, and cook the pasta for 6-8 minutes (slightly longer for normal pasta).
When the pasta is ready, drain and stir in sauce. Serve with parmesan to taste.
Number of Servings: 1
Recipe submitted by SparkPeople user GLITTERATA.
Nutritional Info Amount Per Serving
- Calories: 371.0
- Total Fat: 11.7 g
- Cholesterol: 3.9 mg
- Sodium: 254.3 mg
- Total Carbs: 58.0 g
- Dietary Fiber: 0.2 g
- Protein: 7.5 g
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