spaghetti alla nerano

using the last of those farm market zucchinis + blossoms

in collaboration with @flavorsbyale

what you need

1 package zucchini flowers (about 10-15) gently cleaned (stems & stamen removed)

2 small green zucchini (or one large) sliced in 1/4 inch rounds

2 cloves garlic thinly sliced

~1/3 c olive oil

10-15 leaves fresh basil

1 lemon zested

1/2 c freshly grated parmigiano cheese

1/2 pound spaghetti or bucatini

what you do

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.