Zucchini flowers or blossoms, when you can find them, are such a treat. They give a delicate, subtly sweet taste to your dishes. If you don’t have any, just make with zucchini for a dish that’s loved by kids and adults.
- 1 egg
- 1 onion
- 1-2 medium sized zucchini
- 1 pack bucatini pasta (450g)
- 6 tbsp olive oil
- 5-6 zucchini flowers (optional)
- (Optional, cream. I rarely cook with heavy cream. Instead I use a splash of coconut milk to give a creamier texture. If you use it, put it in at the end over low heat to avoid separating.)
- Chop onion finely. Fry in olive oil in a large, deep fry pan. When onion becomes translucent, add zucchini, thinly sliced and then cut into strips, or julienned (I used a mandolin). (Bring large pot of water to a boil.)
- Allow sauce to cook until zucchini becomes tender but not mushy, over medium heat (about 8-10mim).
- Lower heat. Add 1 beaten egg and salt to taste. Add coconut milk if desired. Mix until heated then shut off heat.
- While zucchini is cooking, add pasta to boiling water.
- Cook to package time. Drain, reserving 1 ladleful of pasta water.
- Add pasta to pan with sauce. Raise heat to med. add pasta water and mix, allowing to cook for a few minutes longer.
- Serve warm, scooping excess sauce on top of the pasta. Drizzle with olive oil to finish.
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