Spaghetti Integrali con Zucchine Gratugiate e Fior di Zucca

It is already too hot for zucchini flowers and they will be missed, these were the last that I found at the Farmer’s Market and wanted to do something a little different. Not so different, I made yet another pasta, but not one that I had made in the past. I grated a yellow and a green zucchini, which made a lovely blend of color, sauteed them with garlic and olive oil and tossed that with the zucchini flowers, whole wheat spaghetti and a load of pecorino romano.

Spaghetti Integrali con Zucchine Gratugiate e Fior di Zucca

  • 2 medium zucchini
  • 8 to 12 zucchini flowers
  • 1 garlic clove, peeled and crushed
  • 2 tbsp extra-virgin olive oil
  • ½ lb of whole wheat spaghetti
  • salt for pasta water
  • ½ cup of flat-leaved parsley
  • 1 cup of grated pecorino romano

Fill a large pot with water for the pasta. Bring to a boil over high heat.

Shred the zucchini on the coarse holes of a box grater into a large bowl. Toss with a pinch of salt, and let sit for 30 minutes to an hour in a colander for the zucchini to drain.

Heat the oil in a wide saucepan over medium-high heat and add the garlic, once the garlic starts to sizzle, add the shredded zucchini. If the zucchini starts to dry out, add water as needed.

In the meantime, clean your zucchini flowers. There are often little bugs in zucchini flowers, which you won’t always find, but it is best rinse them out before using them. Dry them with a kitchen cloth or allow them to drain in a colander, the extra water won’t hurt.

Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente.

At this point, add the zucchini flowers.

When the pasta is perfectly al dente, drain the pasta and turn up the heat on the sauce. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the sauce. This allows for the pasta to cook a little longer in the sauce and to absorb the flavor. Toss with 3/4 cup of the pecorino romano and the chopped parsley, off the heat, and serve immediately with the remaining pecorino romano.

One Year Ago: Orecchiette with Cauliflower and Anchovies

Two Years Ago: Chicken and Spinach Enchiladas & Casareccie with Pattypan Squash

~ by italicious on July 7, 2011.

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