Zucchini And Ricotta Farfalle - cooking recipe

Ingredients

13.5 oz farfalle pasta
2 1/2 tbsp butter
20 None zucchini blossoms, stems coarsely chopped, stamens removed
1 tsp lemon zest
1/3 cup lemon juice
7 oz ricotta cheese, crumbled
2 tbsp coarsely chopped fresh chives

Preparation

Cook pasta in boiling salted water until just tender. Drain.
Meanwhile, in a medium frying pan, melt butter over medium heat. Cook chopped zucchini stems, stirring, until tender. Add flowers, lemon zest and lemon juice. Cook until wilted. Add pasta, cheese and chives and toss to combine. Season to taste.