Quick and delicious Italian pasta with zucchini flowers and anchovies.

Pasta con fiori di zucca e alici

Pasta with zucchini flowers and anchovies is a perfect summer dish for those seeking an easy yet sophisticated meal. This Italian recipe is a true time-saver, as the fragrant sauce is prepared entirely within the pasta’s cooking time, making it ideal for warm days.

The delicate taste of fresh zucchini flowers pairs wonderfully with the bold flavor of anchovy fillets. A sprinkle of lemon zest and a splash of white wine add irresistible freshness to every bite.

Whether you choose spaghetti or classic linguine, the key to this dish’s success is the final mixing. The starchy pasta water creates a perfect emulsion with extra virgin olive oil, ensuring a creamy and delightful result. Perfect for a spontaneous family lunch or a summer dinner with friends, pasta with zucchini flowers and anchovies highlights the best seasonal ingredients with minimal effort.

Try Other Zucchini Flower Pasta Recipes:

• Tagliatelle with Zucchini Flowers
• Pasta with Zucchini Flowers and Feta
• Bucatini with Zucchini Flowers, Guanciale, and Saffron
• Linguine with Mussels and Zucchini Flowers
• Pasta with Zucchini Flowers and Bottarga
• Whole Wheat Spaghetti with Zucchini Flowers and Zucchini Cream
• Pasta with Zucchini Flower Pesto and Prawns

Ingredients

• Spaghetti or Linguine – 320g
• Zucchini Flowers – 200g
• Anchovy Fillets in Oil – 6
• Extra Virgin Olive Oil – 4 tablespoons
• White Wine – 50ml
• Lemon Zest – from 1 lemon
• Garlic Clove – 1
• Salt – to taste
• Pepper – to taste
• Fresh Parsley – for garnish

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
2. Meanwhile, clean the zucchini flowers by removing the stems and pistils, then gently rinse and pat dry.
3. In a large skillet, heat the olive oil over medium heat and add the garlic clove. Sauté until fragrant, then remove the garlic.
4. Add the anchovy fillets to the skillet and stir until they dissolve into the oil.
5. Pour in the white wine and let it evaporate slightly.
6. Add the zucchini flowers, season with salt and pepper, and cook for a few minutes until just wilted.
7. Drain the pasta, reserving some cooking water. Add the pasta to the skillet with the sauce and toss well, adding reserved pasta water as needed to create a creamy emulsion.
8. Finish with lemon zest and fresh parsley before serving.

Total Time

Preparation and Cooking Time: 20 minutes

Cuisine

Italian