Lemon Fresh Spaghetti with Garden Sauce & Pumpkin Flowers Recipe

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2 votes | 3443 views
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Servings: 4
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Ingredients

Cost per serving $0.80 view details

Directions

  1. For the Zucchini
  2. 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.
  3. For the Pumpkin Flowers
  4. Rinse the flowers with cold water in a colander. Gently pat the flowers dry.
  5. 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.
  6. 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.
  7. Wipe any crumbs from the frying pan. Heat a frying pan with two or three tablespoons of olive oil.
  8. 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.
  9. Prepare the pasta as the sauce cooks.
  10. Place the pasta in the sauce and toss.
  11. 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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Nutrition Facts

Amount Per Serving %DV
Serving Size 114g
Recipe makes 4 servings
Calories 215  
Calories from Fat 22 10%
Total Fat 2.5g 3%
Saturated Fat 1.32g 5%
Trans Fat 0.0g  
Cholesterol 7mg 2%
Sodium 383mg 16%
Potassium 213mg 6%
Total Carbs 39.78g 11%
Dietary Fiber 2.1g 7%
Sugars 1.14g 1%
Protein 8.07g 13%
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