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Receta Lemon Fresh Spaghetti with Garden Sauce & Pumpkin Flowers

by Catherine Pappas

Ingredientes

7 cloves of garlic – chopped 2 vine ripe tomatoes – diced 1 zucchini – sliced 2 dozen pumpkin flowers ½ lemon – sliced with skin Fresh basil leaves Canola oil – for frying Olive oil

Fresh Romano cheese – sliced 1 egg plus a splash of water 1 - 2 cups flour ½ tsp. salt ½ tsp. black pepper ½ tsp. red pepper flakes 1 lb. of your favorite pasta

Direcciones

1. For the Zucchini
2. Heat a large cast iron frying pan with a ¼ inch of canola oil; add the zucchini slices and fry until golden. Do not over crowd the pan. Place the slices on a plate prepared with a paper towel to absorb the excess oil.
3. For the Pumpkin Flowers
4. Rinse the flowers with cold water in a colander. Gently pat the flowers dry.
5. Place the flour in a shallow bowl; in another shallow bowl beat the egg with a splash of water. Dip the flowers first in the flour; then the egg-wash and again in the flour.
6. Heat the frying pan with a ¼ inch of canola oil and place the prepared flowers in the heated oil. Do not over crowd the pan. Fry until slightly golden; then place the flowers on a plate prepared with a paper towel.
7. Wipe any crumbs from the frying pan. Heat a frying pan with two or three tablespoons of olive oil.
8. Add the tomatoes, garlic and lemon slices. Sauté the tomatoes on a medium heat until the tomatoes are soft and a sauce like consistency; add the seasonings to taste and the fresh basil.
9. Prepare the pasta as the sauce cooks.
10. Place the pasta in the sauce and toss.
11. Plate the pasta; garnish with the fried zucchini and the fried flowers. Finish the dish with dashes of red pepper flakes; a drizzle of olive oil and fresh Romano cheese shavings.

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