Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Spaghetti ai fiori di zucchina e limone

Spaghetti with Zucchini Blossoms and Lemon

Name: Spaghetti with Zucchini Blossoms and Lemon
Total time: 1200 s
Yield: Serves 3 servings
Ingredients: 6.5 oz spaghetti (about 180 g); 17 –18 zucchini blossoms; Juice of 2 lemons; 1 garlic clove; 5 –6 anchovy fillets; as needed Olive oil,; Salt; 1 small bunch of parsley; Pasta cooking water

Paola Catalano @fattierifattiamodomy

grottaferrata (roma)

A fresh, light, and flavorful dish with the colors of sunshine and summer. It comes together in just a few minutes—the pasta cooks, and it's ready to serve.

Paola Catalano @fattierifattiamodomy

grottaferrata (roma)

A fresh, light, and flavorful dish with the colors of sunshine and summer. It comes together in just a few minutes—the pasta cooks, and it's ready to serve.

Saved

Ingredients

20 minutes

Serves 3 servings

6.5 ozspaghetti (about 180 g)
17–18 zucchini blossoms
Juice of 2 lemons
1garlic clove
5–6 anchovy fillets
as neededOlive oil,
Salt
1small bunch of parsley
Pasta cooking water

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Steps

20 minutes

1

Prepare the ingredients. Rinse the zucchini blossoms and remove the pistils. Place the garlic, anchovies, parsley, and lemon juice in a blender.
2

Add the zucchini blossoms, olive oil, and salt. Blend, then pour the mixture into a skillet with a little olive oil. Cook for 3–4 minutes.
3

Cook the spaghetti in salted boiling water until al dente. Toss the spaghetti with a ladle of pasta cooking water and olive oil.
4

Add chopped parsley and serve with a spoonful of the sauce.
5

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Cooksnaps

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Paola Catalano @fattierifattiamodomy

Published in the US on September 03, 2025 14:01

grottaferrata (roma)

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