← All recipes

🍽️ Zucchini Noodles with Flowers

492 kcal · 30 min · 4 servings

Ingredients

• 400 g Linguine
• salt
• 4 young zucchini (with blossoms)
• 1 untreated lemon
• 1 garlic clove
• 2 tbsp olive oil
• 100 ml vegetable broth
• pepper (from the mill)
• 40 g grated Parmesan

Instructions

1. 1. Boil water in a large pot and add salt.
2. 2. Cook the pasta in the salted water until it is al dente (firm to the bite).
3. 3. Wash the zucchini thoroughly.
4. 4. Cut the zucchini into sticks about 7 centimeters long.
5. 5. Gently wash the zucchini flowers with water.
6. 6. Pat the flowers dry with a kitchen towel.
7. 7. Carefully open the calyxes of the flowers.
8. 8. Remove the stamens and pistil from the inside of the flowers.
9. 9. Split the flower petals lengthwise into individual segments.
10. 10. Wash the lemon under hot water.
11. 11. Pat the lemon dry.
12. 12. Peel the lemon skin into fine strips (zest).
13. 13. Squeeze the juice from the lemon.
14. 14. Peel the garlic.
15. 15. Finely chop the garlic.
16. 16. Heat oil in a pan.
17. 17. Sauté the garlic briefly in the hot oil.
18. 18. Fry the zucchini sticks briefly.
19. 19. Deglaze the pan with the broth.
20. 20. Add some lemon juice.
21. 21. Add the lemon zest to the pan.
22. 22. Let the mixture simmer for 1 to 2 minutes.
23. 23. Season the sauce with salt.
24. 24. Add more lemon juice to taste.
25. 25. Season with pepper.
26. 26. Fold the drained noodles into the sauce.
27. 27. Add the zucchini flowers.
28. 28. Fold in the Parmesan.
29. 29. Serve the dish in deep plates.

Nutrition per serving

• kcal: 492
• Protein: 21 g · Fett/Fat: 10 g · Carbs: 77 g