In the first in our series in our using zucchini flowers, I shared the method learned from my grandmother of frying the flowers. But there's so many more uses of this summer staple. Here, I will share a recipe that uses not just the zucchini flowers but also the zucchini itself for a seasonal spaghetti dish enhanced by toasted breadcrumbs and aromatics.
Buon appetito!
NOTE: I am neither a recipe person nor a trained chef. I don't measure precisely; I go by eye. I believe wholeheartedly in spending time in the kitchen with grandmothers, aunts, family cooks, and friends, those who have been cooking for decades, who go by eye, and who just know.
See also: Fun with Zucchini Flowers, Part 1: Fried and Breaded
Spaghetti with Zucchini, Zucchini Flowers and Breadcrumbs
2
servings15
minutes20
minutesIngredients
2 small 2 zucchini, halved and cut into thin rounds
1 large 1 shallot, minced
20 20 zucchini flowers (roughly), stemmed and washed, rough-chopped
1/2 pound 1/2 spaghetti
1/2 cup 1/2 toasted, unseasoned breadcrumbs
Pecorino Romano, to taste
1/4 cup 1/4 olive oil for sauté + more for anointing (if desired)
Directions
- In a cast iron pan, toast breadcrumbs till golden, set aside.
- In a separate pan, sauté shallots in olive oil.
- Add to zucchini to the shallots.
- Season with salt and pepper.
- Saute until golden.
- Add a generous pour of white wine and cook down.
- Add zucchini flowers to zucchini/shallot and cook down.
- For the pasta
- Put up water for pasta in a pasta pot.
- Salt water.
- When boiling, add pasta and cook according to package directions.
- Drain pasta when done (saving a ladleful).
- To finish
- Add a ladleful of pasta water to sauce.
- Mix pasta with sauce, add toasted breadcrumbs and a snowfall of pecorino.
- Anoint with olive oil if desired.
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