Orchard Spaghetti

The edible flowers of the zucchini plant  taste a tiny bit like zucchini with a hint of pepper. But it's the visual I love above all else!
This zucchini pasta is full of texture, aroma and  flavor!

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300 g of zucchini diced 
10-15 zucchini flowers, cut in slices
1 onion, finely chopped
1 clove of garlic crushed
4 tbs of olive oil
1 tsp of basil, finely chopped
1 tsp of chopped chives
500 g of spaghetti
salt and pepper to taste


1.  Heat 2 tablespoons of olive oil in a pan and sauté the onion, and finely chopped garlic, add the zucchinis and sauté for a further 3-4 minutes.

2.  Add the flower strips, salt and pepper, sprinkle withherbs, and cook for another 4 minutes.

3.  In the meantime, cook the spaghetti until al dente; drain the pasta and pour over the remaining olive oil.

4.  Combine with the vegetable mixture and garnish with the zucchini flowers.


You may serve with goat cheese or with pecorino
Main ingredient: