Simple and exquisite pasta with zucchini flowers and anchovies. Anyone who knows me knows that I am passionate about flowers and plants and would love to have a small vegetable garden, but my small home balconies only allow for small plants. However, among all the flowers, the ones I absolutely adore in the kitchen are definitely the zucchini flowers. Small, delicate orange-yellow flowers, they are edible inflorescences produced by pumpkins and zucchinis. These are diuretic and purifying vegetables, thanks to their water content. They contain vitamins, particularly vitamins A, B6, and C, and minerals, especially iron. They are very low in calories: 12 kcal per 100 grams, and are rich in carotenoids, substances with antioxidant and antitumor properties. And then they are so, so good, giving you all the more reason to take advantage of their short season and enjoy them in many recipes. Classic and irresistible are the fried zucchini flowers in batter, but they are equally delicious in other healthier recipes. The recipe I want to share with you today is for an exquisite dish of Spaghetti with zucchini flowers ready in just a few minutes. The oil-packed anchovies perfectly complement the sweetness of the zucchini flowers, and the touch of fragrant lemon zest makes the dish truly irresistible. Below, after the recipe, I will leave you my Tips for preserving zucchini flowers for a few days. If you like flowers, and even if you’re not particularly fond of them, this is definitely a recipe not to miss. Let’s head into the kitchen and prepare the Pasta with zucchini flowers together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 151.24 (Kcal)
- Carbohydrates 23.22 (g) of which sugars 0.49 (g)
- Proteins 5.77 (g)
- Fat 3.88 (g) of which saturated 0.63 (g)of which unsaturated 0.65 (g)
- Fibers 1.58 (g)
- Sodium 442.01 (mg)
Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Pasta with zucchini flowers
- 11 oz spaghetti (or another shape)
- 16 zucchini flowers
- 6 fillets oil-packed anchovies
- 2 tbsps extra virgin olive oil
- 1 clove garlic
- 1 lemon zest (untreated)
- 1 pinch pepper
- to taste salt
How to prepare Spaghetti with zucchini flowers
Clean the zucchini flowers. Remove the stem, outer filaments, and central pistil. Wash them and let them drain on a towel. Pour the oil into a large pan. Add the garlic clove, anchovy fillets in small pieces, and the lemon zest in thin strips.
Let it sauté for 2 minutes over low heat, stirring frequently with a wooden spoon. Turn off the heat. Cook the pasta in plenty of salted water. Drain it al dente, keeping some of the cooking water aside.
Remove the garlic clove and transfer the pasta to the pan. Add the zucchini flowers, cutting each flower into 4-5 parts. Add a pinch of pepper and a few tablespoons of the pasta cooking water.
Mix for 1-2 minutes over medium heat and serve the Spaghetti with zucchini flowers. If you like, add a sprinkle of grated parmesan.
See you tomorrow with a new recipe, a hug, Loredana
The zucchini flowers are very delicate and do not last long, but with some small tips, we can make them last longer. My trick to keep them for 2-3 days is to let them air-dry for 30 minutes. Place 2 sheets of kitchen paper in a wide, shallow container. Arrange the flowers in a single layer and store them in the fridge for 2-3 days. If you prefer, you can also clean them first, wash them, let them dry well on a towel, and then store them in the same way.
Loredana’s Tips
For a creamier dish, you can add a few tablespoons of fresh cream or cooking cream at the end of cooking
Don’t miss the recipe for the Pasta alla puttanesca
