Spaghettini with Zucchini flowers

03 Sep, 2022

One of the joys of a bountiful garden is eating your favourite veggies in all new ways – even the flowers. Zucchini flowers aren’t only enjoyed deep-fried – they’re a lovely addition to fresh pasta too. This simple pasta captures the essence of fresh, even more so when you know the flowers were on the plant just a few hours before dinner.

What you'll need

- 400g spaghettini

- ⅓ cup olive oil

- 2 shallots, sliced

- 1 garlic clove, sliced

- 1 tsp dried chilli flakes

- ¼ cup white wine

- 200g baby zucchini with flowers, thinly sliced, flowers separated

- zest and juice of 1 lemon

- ½ cup mint leaves, torn

- 1 ½ cups fresh ricotta

- pecorino, grated, to serve


- Cook spaghettini in a large pot of boiling salted water for 3-4 minutes, or until al dente. Drain and set aside.

- Meanwhile, heat oil in a large frying pan over medium heat. Add shallots, garlic, and chilli, and cook for 4-5 minutes, or until golden. Add white wine to pan and cook for another 2-3 minutes, or until reduced.

- Add zucchini and cook for 1 minute, then add zucchini flowers, lemon zest and juice, mint, and ricotta. Add cooked pasta to pan.

- Season with sea salt and freshly ground black pepper, and toss to combine. Divide pasta among four serving bowls and top with grated pecorino.

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