Tagliatelle with Zucchini Flowers, Leaves and Fried Zucchini ___

Tagliatelle with Zucchini Flowers, Leaves and Fried Zucchini

Ingredients

For the Pasta:

  • 3 medium zucchini cut into 1/4 inch round slices
  • 4 cloves garlic, sliced
  • 0.25 cup extra virgin olive oil plus more for drizzling at the end
  • 8 ounces Zucchini Flowers- Washed and patted dry. Stems trimmed and cut into 1 inch pieces (this may look like a lot of flowers but they will cook down quite a bit!)
  • 5 ounces Zucchini Leaves- Washes and patted dry. Tear by hand into 2 inch strips. Stems cut into 1 inch pieces
  • 1 pound dried tagliatelle pasta
  • salt, to taste

Directions

Bring a pot of generously salted water to a boil.

Put a heavy skillet over a high flame filled with 1/2 inch of oil and fry the zucchini in batches until golden brown spots begin to appear, about 6-8 minutes per batch. Set aside.

Put a large sauté pan over a medium flame and heat the olive oil. Add the garlic and sauté 1-2 minutes until it begins to color.

Drop the pasta into the water and stir.

Add the flowers, leaves, stems and a bit of salt. Sauté until wilted, about 2-3 minutes and add in 1/2 cup of pasta water from the cooking pasta. Sauté another 2 minutes and add in the zucchini.

Add the al dente pasta to the sauté pan and toss for 1 minute while drizzling extra virgin olive oil. If the pasta seems dry add a bit more pasta water. Taste for seasoning. Serve in warm bowls.