- Total Time: 30 minutes
- Yield: 4-6 1x
- 12–15 zucchini blossoms
- 1clove garlic, minced
- 1/4 cup olive oil
- 12 anchovy filets
- 1/2 cup dry white wine
- 8 ounces mascarpone cheese
- Salt to taste
- Freshly ground black pepper, to taste
- Parmigiano cheese, grated.
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- Wash the flowers under cold water. Pat dry and remove the pistils and stems. Cut into strips.
- In a large skillet over medium heat, sauté the garlic in olive oil until golden. Add the anchovies and allow them dissolve.
- Add the flowers, and after a few minutes, add the white wine. When the wine has mostly evaporated, mix in the mascarpone, and salt and pepper. Remove from heat.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, retaining some of the cooking water. Add the pasta to the skillet with zucchini flowers. Mix in some retained cooking water until creamy. Serve immediately with a generous sprinkle of Parmigiano.
I have a confession to make. I stole it. Her attorney leaked it to me. Little known fact, but Harper Lee actually had a second unpublished manuscript. She had two working titles: To Kill a Bowl of Pasta, and Go Set a Pot to Boil. I renamed it Sunday Pasta.
Ahead of her time, Lee wrote about pasta in pre-civil rights Alabama. In this just released masterpiece, Atticus was neither racist nor saint. He merely made pasta for Scout and Jem every Sunday. A simple, yet powerful idea.
And as for poor Boo Radley, all he really wanted was a good bowl of spaghetti ai fiori di zucca. No anger, no ignorance, just a good bowl of pasta. A timeless tale for the whole family.