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🍝 Spaghetti with Lemon Sauce

597 kcal · 30 min · 4 servings

Ingredients

• 60 g flour (4 tbsp)
• 30 g cornstarch (2 tbsp)
• 2 eggs
• some mineral water
• pepper
• nutmeg
• 1 organic lemon
• 150 ml classic vegetable broth
• 100 ml soy cream
• salt
• 12 zucchini blossoms (if necessary 12 small zucchini with blossoms)
• 350 g pasta (e.g. spaghetti)
• 1.5 l oil (for frying)
• coarse sea salt (for sprinkling)

Instructions

1. 1. Whisk flour, starch, and eggs in a bowl.
2. 2. Stir in mineral water gradually until a thin batter forms.
3. 3. Season the batter with pepper and grated nutmeg.
4. 4. Let the batter rest for ten minutes.
5. 5. Rinse the lemon under hot water and dry it.
6. 6. Finely grate the lemon zest.
7. 7. Cut the lemon in half and squeeze the juice from one half.
8. 8. Bring broth, soy cream, and the lemon zest to a boil in a pot.
9. 9. Simmer the sauce over medium heat for ten to twelve minutes until creamy, stirring occasionally.
10. 10. Bring plenty of salted water to a boil in a large pot.
11. 11. Gently wash the zucchini blossoms and pat them dry.
12. 12. Carefully open the calyxes of the blossoms.
13. 13. Remove the pistils and stamens from the blossoms.
14. 14. Add the spaghetti to the boiling salted water.
15. 15. Cook the pasta al dente according to package instructions.
16. 16. Stir the batter again.
17. 17. Heat oil in a pot.
18. 18. Check the oil temperature with a wooden spoon handle.
19. 19. Dip the zucchini blossoms in batches through the batter.
20. 20. Let the batter drain briefly.
21. 21. Fry the blossoms in the oil for about three minutes until golden brown.
22. 22. Lift the blossoms out with a slotted spoon.
23. 23. Drain the blossoms on kitchen paper.
24. 24. Sprinkle the blossoms with sea salt.
25. 25. Season the lemon sauce with lemon juice, salt, and pepper.
26. 26. Drain the pasta and let it drip dry.
27. 27. Serve the spaghetti with the lemon sauce and zucchini blossoms.

Nutrition per serving

• kcal: 597
• Protein: 15 g · Fett/Fat: 27 g · Carbs: 72 g