lemon fresh spaghetti with garden sauce & pumpkin

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By Catherine Cappiello Pappas
from Amityville, NY

This is a simple and tasty dish filled with flavor.

serves 4
prep time 10 Min
cook time 20 Min
method Pan Fry

Ingredients For lemon fresh spaghetti with garden sauce & pumpkin

  • 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
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How To Make lemon fresh spaghetti with garden sauce & pumpkin

  • 1
    For 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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