Pasta & Zucchini Noodles with Fried Squash Blossom Petals
Serves: 2
  • 4 squash blossoms (2 is sufficient for the pasta, but you’ll want extra for snacking)
  • 4oz pici pasta or thick spaghetti
  • ½ medium zucchini, spiralized the size of the pasta
  • ½ medium golden zucchini, spiralized the size of the pasta
  • 3 tbsp extra virgin olive oil
  • 2 tbsp freshly grated parmigiano reggiano cheese (omit if vegan)
  • Zest of half a lemon
  • 2 tsp lemon juice
  • Kosher salt and fresh cracked black pepper
  1. Bring a large pot of water to a boil. Season generously with salt. It should taste like the sea.
  2. As water is warming, heat 1-2 inches of light olive oil or vegetable oil in a small sauce pot to approximately 350°F. Line a large plate with paper towels.
  3. Make a slit down the side of the squash blossoms to open them up. Remove the center (stima/style/ovary area) and discard. Remove and discard the stem. Cut into individual (5-6) petals.
  4. Add a few petals to the hot oil and fry for about 1 minute total, flipping occasionally. When crisp, transfer to paper towel-lined plate and season with salt. Fry in batches.
  5. Add pasta to boiling salted water. Cook, stirring occasionally, until al dente. Drain.
  6. After the pasta starts cooking, warm a large, nonstick pan over medium heat. Add oil, followed by the zucchini. Cook, tossing occasionally, until tender with a slight bite, about 2-3 minutes. Add a couple tablespoons of pasta cooking water as the zucchini cooks to help them steam. Season with salt and pepper.
  7. Add the drained pasta to the zucchini. Toss to combine. Stir in parmigiano, lemon zest and lemon juice. Taste for seasoning.
  8. Serve pasta topped with the fried squash blossoms. Enjoy.
Recipe by Honest Cooking at