I’ve had this recipe, by Gwyneth Paltrow, saved for quite some time. I was waiting for zucchini season to begin, and it’s now in full force! We changed the recipe a bit, and added some zucchini flowers (my favourite summer treat). Please read on for the recipe, and I hope you are able to enjoy some local produce this weekend!
Farmer’s Market Zucchini Pasta from Food and Wine (with minor tweaks)
Serves 2 as a main, 4 as a side
1 pound small zucchini, very thinly sliced crosswise
5 zucchini flowers, chopped (stem removed) and tossed in flour
1/4 cup all-purpose flour
1/2 cup plus 2 tablespoons extra-virgin olive oil
200g dried spaghetti from Pasta Famiglia
1 cup shredded Parmigiano-Reggiano cheese, plus more for serving
1/2 cup torn basil leaves
Freshly ground pepper
Lemon wedges, for serving
1) In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack and season with salt. Repeat with the remaining oil and zucchini. Add zucchini flowers to the leftover oil for a few minutes, then drain as well and set aside.
2) Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini and flowers. Serve right away with lemon wedges and additional cheese.
I paired this dish with a light rose, and found that it matched perfectly.