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Spaghetti with zucchini and zucchini flowers

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Ingredients for 3 servings:

  • 300g spaghetti
  • 4 medium-sized zucchini, cut into approximately 1 cm thick slices
  • 10 zucchini blossoms or pumpkin blossoms, torn into smaller pieces
  • 2 dl broth
  • 2 ½ dl cream
  • 200 g bacon cubes
  • 1 medium-sized onion(s), finely chopped
  • salt and pepper
  • little flour
  • a little olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cook the spaghetti in plenty of salted water until al dente. Meanwhile, flour the zucchini and fry them with the onions and bacon bits in olive oil. Deglaze with the stock and simmer for about 10 minutes. Finally, add the cream and season with salt and pepper. Add the spaghetti and zucchini blossoms to the sauce and mix everything together. Add a little more of the spaghetti cooking water if necessary, and season again with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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