Fusilli With Zucchini Flowers, Ricotta and Saffron
Fusilli With Zucchini Flowers, Ricottan and Saffron is a gluten free and lacto ovo vegetarian
Fusilli with Asparagus and Bacon
Ingredients
- 4 ounces sliced bacon, cut crosswise into 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 1/2 pounds asparagus, trimmed and cut on a long diagonal into 1/2-inch-thick slices
- 1 pound fusilli (short corkscrew pasta)
- 1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz) plus additional for serving
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