Creamy Zucchini Spaghetti with Edible Flowers and Pumpkin Seeds

Whole Wheat Spaghetti with Zucchini Cream and Edible Flowers

Category: Main Courses
Serves: 4

Ingredients

Instructions

1. Prepare the Vegetables:
   Start by peeling the potatoes. Set them aside, then focus on the zucchini. Carefully remove the edible flowers from the zucchini; these will be used for garnish later. Afterward, trim and slice the zucchini into rounds.

   Related Articles

   • 
     Velvety Pumpkin Tenerina Cake with Vanilla Dust
   • 
     Asparagus, Artichoke & Pea Pesto Bigoli Pasta
   • 
     Iced Almond Milk Coffee Cubes
   • 
     Squid Ink Tagliolini with Roasted Red Pepper Sauce

2. Sauté the Onions and Zucchini:
   Slice the red onion and add it to a pan with a drizzle of olive oil. Allow it to sauté for a few minutes until it becomes soft and slightly golden. Add a pinch of salt and pepper to taste.

3. Cook the Zucchini and Potatoes:
   Add the sliced zucchini to the pan, followed by the peeled and chopped potatoes. Stir everything together and cook for another minute. Once everything is well mixed, pour in 250g of water. Allow the vegetables to cook on medium heat until softened, about 10-15 minutes.

4. Make the Zucchini Cream:
   Once the zucchini and potatoes are tender, blend the mixture using a hand blender or a regular blender until you achieve a smooth, creamy consistency. Taste and adjust the seasoning if needed.

5. Cook the Pasta:
   While making the cream, bring a large pot of salted water to a boil and cook the whole wheat spaghetti according to package instructions, typically around 9-11 minutes, until al dente. Drain the pasta, reserving a little cooking water if necessary.

6. Combine the Spaghetti and Zucchini Cream:
   Pour the zucchini and potato cream into a large pan or skillet. Place the cooked spaghetti directly into the pan with the cream and stir everything together, allowing the pasta to absorb the flavors of the sauce. You can add a splash of pasta water if needed to adjust the consistency.

7. Garnish and Serve:
   Gently fold in the zucchini flowers and fresh basil to the pasta mixture. Plate the spaghetti, garnishing with a handful of toasted pumpkin seeds and the remaining fresh flowers. A final drizzle of extra virgin olive oil will add a touch of richness to the dish.

Notes:

• Substitutions: You can substitute the zucchini flowers with any edible flower you like, such as nasturtiums or pansies, for a colorful twist.
• Vegan Option: To make this dish vegan, simply omit any cheese toppings and ensure the olive oil is used liberally for flavor.

This elegant and light pasta dish combines the earthy flavors of whole wheat spaghetti with the smooth, comforting cream of zucchini and potatoes, topped with the delicate crunch of pumpkin seeds and the vibrant, edible flowers. Perfect for a seasonal, garden-inspired meal!