Spaghetti Alla Nerano

5 from 1 vote

A simple, irresistible pasta using less than 10 ingredients. A love letter to summer produce.

Prep Time5

Cook Time10

Total Time15

Course: dinner, lunch

Cuisine: Italian

Keyword: Pasta, summer recipe, zucchini

Servings:

1 package zucchini flowers (about 10-15) gently cleaned (little stems & pistil removed)
2 small green zucchini (or one large) sliced in 1/4 inch rounds
2 cloves garlic thinly sliced
1/3 - 1/2 cup olive oil
10-15 leaves fresh basil I used thai basil here but any is fine!
1 lemon zested
1/2 cup Freshly grated parmigiano cheese
1/2 pound Spaghetti/Bucatini

Clean the flowers and slice the zucchini and garlic.
Add the oil into a medium sized skillet over medium heat, should be about 1/2 inch up the side. When the oil is hot, begin frying the zucchini in a single layer. Cook until golden brown on both sides. Place zucchini on a paper towel lined dish. Work in batches until all are fried.
To the remaining oil, add in the garlic. Once fragrant add in the squash blossoms and cook until wilted, about 3-5 minutes. Season with salt and pepper to taste and remove from heat.
Cook pasta 2 minutes under al dente in salted boiling water. Using a slotted spoon, transfer the pasta directly into the pan with squash blossoms. Toss well to coat the pasta in the oil, adding a ladle or two of pasta water to help coat it.
Add in the zucchini slices, fresh basil, lemon zest, and parmigiano cheese and toss the pasta once more.