Pasta dishes are just always delicious!
Finely dice shallots and garlic. Cut tomatoes into eighths, remove seeds, cut in half diagonally. Cut zucchini stems into small pieces, clean, cut in half lengthwise. Remove the pistil from the flowers. Cut blossoms very coarsely and set aside to cool.
In a wide shallow saucepan, sauté shallots, garlic and zucchini stems in olive oil until uncolored. Add saffron, extinguish with vermouth, add whipping cream and cook until creamy. Add tomatoes, cook for 2-3 minutes. Season with salt, pepper and nutmeg and keep warm.
In the meantime, cook the pasta al dente in enough boiling salted water according to package instructions. Drain pasta, reserving 5-6 tbsp pasta water. Combine pasta and pasta water with vegetables in saucepan and bring to a boil once. Fold in zucchini flowers.
Arrange the pasta on plates, crumble the ricotta over it and bring to the table with freshly ground pepper.
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