Zucchini Flower Pasta with Lemon Rocket Salad

Welcome back to our vegetarian kitchen! Today, we’re diving into the flavours of summer (as it’s ending in here in Sydney) with a scrumptious dish featuring zucchini flowers paired with tagliatelle pasta. This recipe celebrates seasonal ingredients and promises a burst of freshness in every bite. Let’s get cooking!

Ingredients:

• Tagliatelle pasta (or your favourite pasta)
• 2 zucchinis
• 6 zucchini flowers
• 2 tablespoons butter
• Olive oil
• Freshly grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil leaves, thinly sliced

For the Lemon Rocket Salad:

• Fresh rocket (arugula)
• Zest and juice of 1 lemon
• Freshly grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper, to taste

Instructions:

1. Prepare the Lemon Rocket Salad:

• In a mixing bowl, combine the fresh rocket (arugula) with lemon zest and juice.
• Add a generous drizzle of extra virgin olive oil.
• Season with salt and pepper, then toss everything together.
• Finish with a sprinkle of freshly grated Parmesan cheese on top.
• Set the salad aside while you prepare the pasta.

2. Cook the Pasta and Zucchini:

• Bring a large pot of salted water to a boil.
• Cook the tagliatelle pasta according to package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining.
• While the pasta is cooking, prepare the zucchinis. Trim the ends and slice them into thin rounds.
• In a large skillet, heat a drizzle of olive oil and 1 tablespoon of butter over medium heat.
• Add the sliced zucchinis to the skillet and sauté until they are tender and lightly golden, about 5-6 minutes.
• Season the zucchinis with salt and pepper to taste.

3. Add Zucchini Flowers and Assemble the Pasta:

• Gently rinse the zucchini flowers under cold water and remove the stems and stamens (if any). Pat them dry with a paper towel.
• In the same skillet with the cooked zucchinis, add the zucchini flowers and the remaining tablespoon of butter.
• Sauté briefly until the zucchini flowers just begin to wilt, about 1-2 minutes.
• Add the cooked tagliatelle pasta to the skillet along with a splash of the reserved pasta cooking water. Toss everything together to combine.
• Stir in freshly grated Parmesan cheese (to your liking) and adjust seasoning with salt and pepper.
• Finish with a sprinkle of thinly sliced fresh basil leaves.

4. Serve and Enjoy:

• Divide the zucchini flower pasta among serving plates.
• Garnish with extra Parmesan cheese and basil if desired.
• Serve alongside the lemon rocket salad for a refreshing contrast of flavors.

Tips and Serving Suggestions:

• Feel free to add a touch of red pepper flakes for a hint of spice.
• This dish pairs beautifully with a glass of crisp white wine.
• Customize the pasta by using your favorite type, such as linguine or penne.
• For a vegan-friendly option, skip the Parmesan cheese or use a vegan alternative.

We hope you enjoy this zucchini flower pasta recipe as much as we do! It’s a celebration of seasonal produce and simple yet delicious flavours. Let us know how you go with this one or what you might change to make it your own.

Happy cooking!

Ben + Leon