Orchard Spaghetti
The edible flowers of the zucchini plant taste a tiny bit like zucchini with a hint of pepper. But it's the visual I love above all else!
This zucchini pasta is full of texture, aroma and flavor!
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EmailIngredients:
300 g of zucchini diced
10-15 zucchini flowers, cut in slices
1 onion, finely chopped
1 clove of garlic crushed
4 tbs of olive oil
1 tsp of basil, finely chopped
1 tsp of chopped chives
500 g of spaghetti
salt and pepper to taste
Procedure:
1. Heat 2 tablespoons of olive oil in a pan and sauté the onion, and finely chopped garlic, add the zucchinis and sauté for a further 3-4 minutes.
2. Add the flower strips, salt and pepper, sprinkle withherbs, and cook for another 4 minutes.
3. In the meantime, cook the spaghetti until al dente; drain the pasta and pour over the remaining olive oil.
4. Combine with the vegetable mixture and garnish with the zucchini flowers.
