Zucchini and their delicate blossoms are staples at summer markets and food festivals like Sagra della Zucchina in southern Italy.

Ingredients

12 oz spaghetti

2 small zucchini, thinly sliced

8–10 zucchini blossoms

2 cloves garlic, smashed

4 tbsp extra virgin olive oil

Salt, pepper, and chili flakes (optional)

Grated Parmigiano-Reggiano or Pecorino Romano

Directions

1. Cook spaghetti in salted water until al dente. Reserve ½ cup of cooking water.
2. In a large skillet, heat olive oil and sauté garlic until fragrant. Remove garlic.
3. Add zucchini slices; cook until slightly golden.
4. Tear zucchini blossoms into strips and toss in for 1–2 minutes.
5. Add pasta and a splash of the reserved cooking water; toss to coat.
6. Finish with grated cheese and chili flakes.

 

Make a pledge and become a member of Italian Sons and Daughters of America today.