Lemon Fresh Spaghetti With Garden Sauce & Pumpkin Flowers

1. 1

   Heat a large cast iron frying pan with a 1/4 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.

2. 2

   For the Pumpkin Flowers

3. 3

   Rinse the flowers with cold water in a colander. Gently pat the flowers dry.

4. 4

   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.

5. 5

   Heat the frying pan with a 1/4 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.

6. 6

   Wipe any crumbs from the frying pan. Heat a frying pan with two or three tablespoons of olive oil.

7. 7

   Add the tomatoes, garlic and lemon slices. Saute 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.

8. 8

   Prepare the pasta as the sauce cooks.

9. 9

   Place the pasta in the sauce and toss.

10. 10

    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.

* Per serving · 4 servings · Values may vary.