Gluten-Free Spaghetti with Zucchini Blossoms and Bottarga

Recipe: Pasta with Zucchini Blossoms and Bottarga
Category: First Courses
Serves: 4

Ingredients:

Instructions:

1. Prepare the Zucchini Blossoms: Begin by cleaning the zucchini blossoms. Gently wipe them with a soft cloth to remove any dirt, then carefully remove the internal stem. Chop the blossoms finely using a sharp knife.

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2. Prepare the Spring Onion: Clean the spring onion by removing the root end and the green stalk. Slice it thinly.

3. Cut the Cherry Tomatoes: Wash the cherry tomatoes and cut them in half, setting them aside.

4. Boil the Pasta: Bring a large pot of salted water to a boil. This will be used for cooking the spaghetti later.

5. Sauté the Aromatics: In a frying pan, add a drizzle of extra virgin olive oil over medium heat. Once the oil is hot, add the sliced spring onion and sauté for a few minutes until softened. Add the halved cherry tomatoes and fresh thyme sprigs. Sauté everything together for a few more minutes, allowing the tomatoes to soften.

6. Add the Zucchini Blossoms: Once the tomatoes have softened, add the finely chopped zucchini blossoms to the pan. Reduce the heat and cook for a few minutes until the blossoms have wilted, allowing any alcohol from the white wine to evaporate completely. Season with salt and freshly ground black pepper to taste.

7. Cook the Pasta: Meanwhile, cook the gluten-free spaghetti in the boiling salted water, following the package instructions. Be sure to cook the pasta just 1-2 minutes less than recommended for al dente texture.

8. Combine the Pasta and Sauce: Once the pasta is almost cooked, reserve a cup of pasta water and drain the spaghetti. Add the drained pasta directly into the frying pan with the zucchini blossom sauce. Toss and stir everything together, adding a little pasta water to help the sauce coat the spaghetti.

9. Finish the Dish: Lower the heat and finish the pasta by stirring in a drizzle of extra virgin olive oil. Grate the bottarga (tuna roe) into the pasta, reserving a little to sprinkle on top for garnish. Stir everything well, ensuring the bottarga is evenly distributed.

10. Serve: Plate the pasta in individual serving dishes and garnish with the remaining bottarga. Finish with a light sprinkle of grapefruit zest for a fresh, citrusy kick. Serve the pasta with zucchini blossoms and bottarga immediately, while it’s still warm.

Enjoy this delicate, flavorful dish that brings the best of the sea and the garden to your table!

Nutritional Information (Per Serving):

• Calories: Approx. 520 kcal
• Protein: 23g
• Carbohydrates: 65g
• Fat: 18g
• Fiber: 4g
• Sodium: 250mg
• Sugar: 7g

This recipe beautifully combines the delicate flavor of zucchini blossoms with the umami-rich bottarga, resulting in a refined pasta dish that is both light and satisfying. Ideal for a special dinner, it’s also perfect for those following gluten-free diets without compromising on flavor!