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Pasta & Zucchini Noodles with Fried Squash Blossom Petals

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Level: Easy

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Description

Zucchini noodles might be a common sub for pasta, but I like them with pasta too! Especially when they’re topped off with crispy, fried squash blossoms.

Ingredients

  • 4 whole Squash Blossoms
  • 4 ounces, weight Pici Pasta Or Thick Spaghetti
  • 3 Tablespoons Extra Virgin Olive Oil
  • ½ whole Medium Zucchini, Spiralized The Size Of The Pasta
  • ½ whole Medium Golden Zucchini, Spiralized The Size Of The Pasta
  • 2 Tablespoons Freshly Grated Parmigiano Reggiano Cheese (omit If Vegan)
  • ½ teaspoons Lemon Zest
  • 2 teaspoons Lemon Juice

Preparation

Bring a large pot of water to a boil. Season generously with salt. It should taste like the sea.

As water is warming, heat 1-2 inches of light olive oil or vegetable oil in a small sauce pot to approximately 350°F. Line a large plate with paper towels.

Make a slit down the side of the squash blossoms to open them up. Remove the center (stima/style/ovary area) and discard. Remove and discard the stem. Cut into individual (5-6) petals.

Add a few petals to the hot oil and fry for about 1 minute total, flipping occasionally. When crisp, transfer to paper towel-lined plate and season with salt. Fry in batches.

Add pasta to boiling salted water. Cook, stirring occasionally, until al dente. Drain.

After pasta starts cooking, warm a large, nonstick pan over medium heat. Add oil, followed by the zucchini. Cook, tossing occasionally, until tender with a slight bite, about 2–3 minutes. Add a couple tablespoons of pasta cooking water as the zucchini cooks to help them steam. Season with salt and pepper.

Add drained pasta to the zucchini. Toss to combine. Stir in cheese, lemon zest and lemon juice. Taste for seasoning.

Serve pasta topped with the fried squash blossoms. Enjoy.

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