Zucchini flowers aren’t only enjoyed deep-fried, they are a lovely addition to fresh pasta too. Try this Spaghettini with Zucchini, we used baby zucchini with flowers, but you could use finely sliced zucchini. The lemon zest and juice, mint leaves, and creamy ricotta take this easy to follow zucchini pasta recipe to the next level.
Spaghettini with Zucchini Recipe
Serves 4
Ingredients:
400g spaghettini
1/3 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
1½ cups fresh ricotta
pecorino, grated, to serve
Method:
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.
