lemon fresh spaghetti with garden sauce & pumpkin
This is a simple and tasty dish filled with flavor.
prep time
10 Min
cook time
20 Min
method
Pan Fry
yield
4 serving(s)
Ingredients
- - 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
How To Make lemon fresh spaghetti with garden sauce & pumpkin
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Step 1For the Zucchini 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. For the Pumpkin Flowers Rinse the flowers with cold water in a colander. Gently pat the flowers dry. 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. 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. Wipe any crumbs from the frying pan. Heat a frying pan with two or three tablespoons of olive oil. 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. Prepare the pasta as the sauce cooks. Place the pasta in the sauce and toss. 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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