Spaghetti with pesto and zucchini flowers

25 min.




  • 160 gr. spaghetti
  • 1 medium zucchini
  • 8 zucchini flowers
  • 1 clove garlic
  • 1 tablespoon of extra virgin olive oil
  • Lemon thyme (but mint is fine)
  • Salt


Cut the zucchini into small pieces and divide the flowers along the petals. Chop the garlic, heat a tablespoon of oil in a large frying pan and fry the zucchini over high heat for a few minutes. Lower the heat, put the lid on and cook the zucchini for about 5 minutes. In the meantime, put in warm water to cook the pasta. Remove the zucchini and put the flowers in the same pan off the heat with the lid. Mix the zucchini with a little salt and thyme. Cook the pasta and drain it “al dente”, skip it for a minute with pesto and zucchini flowers, if necessary adding a little 'cooking water. Serve hot.


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