Zucchini flowers tossed in pasta with olive oil sauce
a healthy meal that’s quick to make
6 zucchini flowers
300gm fresh pasta (spaghetti works well)
1 onion, diced
2 cloves garlic, crushed
1 tablespoon thyme, chopped
¼ cup extra virgin olive oil
1 lemon, juiced
Separate zucchinis from the flowers.
Slice the baby zucchini into small rounds. Marinate in the crushed garlic with a splash of olive oil for 30 minutes. Slice flowers into quarters.
Cook the pasta until al dente (fresh pasta will take 3-5 minutes to cook and dried pasta will take around 5-8 minutes).
Sauté onions in olive oil until they are translucent then add zucchini and garlic mixture and cook slowly until tender. Toss in cooked pasta, thyme, flowers, lemon juice and salt & pepper.