Pasta with Zucchini Flowers

Pasta with zucchini flowers is a delicate and colorful dish, very popular in Italian cuisine, especially during the summer season when zucchini flowers are fresh and abundant.

Ingredients

• 320 g of pasta (spaghetti, penne, or your preferred type)
• 10-12 zucchini flowers
• 2 cloves of garlic
• 1 fresh or powdered chili pepper (optional)
• 5 tablespoons of extra virgin olive oil
• 100 g of fresh ricotta (optional)
• Grated Parmesan cheese to taste (optional)
• Salt and pepper to taste

Preparation

1. Bring a pot of salted water to a boil and cook the pasta according to the instructions on the package. Drain it al dente, reserving some of the cooking water.

2. Meanwhile, gently clean the zucchini flowers by removing the inner pistil and slicing them into not too thin strips.

3. In a large frying pan, heat the extra virgin olive oil and add the peeled garlic cloves and minced chili pepper if you desire a spicy note. Sauté briefly.

4. Remove the garlic and add the zucchini flowers to the pan. Sauté them for a few minutes until they have become slightly soft. If you are using ricotta, you can add it at this point, allowing it to melt and blend with the flowers.

5. Add the drained pasta into the pan with the zucchini flowers and gently mix to evenly distribute the sauce. If necessary, add some of the reserved cooking water to make the dish creamier.

6. Serve immediately, finishing with a sprinkle of grated Parmesan cheese and a drizzle of raw olive oil if you like.

Curiosity

Zucchini flowers are considered a delicacy in Italian cuisine; they are particularly appreciated for their delicate flavor and soft texture. These flowers are edible both in their raw form and when cooked and are used in various traditional dishes, including fried or stuffed zucchini flowers. In the dish we prepared, they enhance their sweetness and create a pleasant contrast of textures with the pasta.