Fusilli With Zucchini Flowers, Ricotta and Saffron
Fusilli With Zucchini Flowers, Ricottan and Saffron is a gluten free and lacto ovo vegetarian
Zucchini Tomato and Corn Salad
Ingredients
- 1 1/2 pounds medium zucchini
- 1 1/4 teaspoons salt
- 1 cup fresh corn kernels (cut from 2 ears)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
- 8 ounces grape or cherry tomatoes, halved lengthwise (2 cups)
- 1/4 cup thinly sliced fresh basil
- Special equipment: an adjustable-blade slicer with julienne cutter or a julienne peeler
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