Spring Tortiglioni - Gluten Free Felicia

Spring Tortiglioni

Spring Tortiglioni

  • Difficulty:
  • Quantity:
    4 people
  • Preparation time:
    25 minutes
  • Cooking time:
    6-8 minutes


  • 320 g Buckwheat Tortiglioni by Felicia
  • 200 g Zucchini
  • 150 g Zucchini flowers
  • 1 glove of garlic
  • Extra virgin olive oil and salt to taste


Cut the pumpkin flowers a la julienne and the zucchini in thin rounds. In a frying pan, brown a glove of garlic in extra virgin olive oil preheated and add the zucchini rounds. Cook the pasta, drain al dente and sauté in a pan with the zucchini for a few minutes. With flame off, add the zucchini flowers, sauté all and complete pouring a few drops of extra virgin olive oil. Serve hot.

Enjoy your meal