Recipes and Ramblings in Italy

Food Blog

Recipe of the Week (July 2, 2015)

Posted by William Abruzzo on June 30, 2015 at 10:30 PM


Spaghetti con Fior di Zucchine (Spaghetti with Sauteed Zucchini Blossoms)


This week's recipe brings us to the region of Lazio, where zucchini blossoms are a springtime treat.  Head to Rome's famous Campo di Fiore outdoor market in April, and you are sure to see fresh zucchini blossoms for sale.  The beautiful orange flowers are a simple and delicious treat. Saute them with pasta, toss them in a frittata or fry them until crisp and delicious.  if they are available in your supermarket, give them a try.  Better yet, grow them yourself!



Thin Spaghetti (1 lb)

Zucchini Blossoms, (4 cups chopped, packed firm)

Zucchini (1 small)

Garlic (4 cloves)

Parsley (3 tbsp chopped, packed firm)

Basil (2 tbsp chopped, packed firm)

Olive Oil for sautéing

Black Pepper to taste

Salt to taste


         Remove the stamens and pistils from the zucchini blossoms and coarsely chop them. Dice the zucchini, slice the garlic and finely chop the herbs. Set the pasta to boil in a large pot of lightly salted water. Coat the bottom of a 5 ½ quart frying pan with olive oil, set it on a medium low burner and sauté the zucchini and garlic until tender. Then, add the blossoms, herbs and a ladle of pasta cooking water. Season with black pepper and salt, and sauté until the blossoms are wilted and tender. When the pasta is al dente, drain it in a colander and add it to the frying pan. Toss everything together. If necessary, add a few drizzles of olive oil to moisten and re-season with salt and black pepper. Serve hot, topped with grated Pecorino Romano cheese. 

Categories: Pasta and Risotto

Post a Comment


Oops, you forgot something.


The words you entered did not match the given text. Please try again.

Already a member? Sign In


Reply Frankie
9:32 AM on August 7, 2015 
I never thought about using the flowers for pasta dish. To stuff them is very time consuming so this was a very good way to use them, instead of letting them go to waste.
Reply mariabella
9:22 PM on July 21, 2015 
This is another great recipe for me to make with the zucchini in my garden. My husband loves pasta and this is a light pasta dish for the summertime. . . .thanks Bill.

Update Your Status

Update your Recipes and Ramblings profile status!

Google Translator

Search The Site

What's New at Recipes and Ramblings


Twitter Follow Button

Facebook Fanpage Box

Private Cooking Classes

Cooking Classes

I offer private cooking classes for up to six people. Cooking classes are held in my home on Saturday evenings. I specialize in all aspects of Italian regional cuisine, including soups, vegetables, pasta, risotto, meat, seafood and desserts. I will design a cooking class around whatever interests you –whether it is a specific recipe you wish to learn or a skill such as pasta-making. For more details, please take a minute to become a member of my website and contact me via internal email at . 

Bill's Cooking Tip of the Month

Roll Out Pie Dough with Ease Using Plastic Wrap

This is an old trick I learned years ago from my mother. The next time you bake a pie, roll out the dough between sheets of plastic wrap. This will prevent the dough from sticking to your rolling pin and will make it easier to transport the dough from your work surface to the pie dish or baking sheet.

Cover your entire work surface with plastic wrap and sprinkle it lightly with flour. Turn the dough onto the wrap, pat it down to 1 inch thickness, sprinkle it lightly with flour, and then cover it with a second layer of wrap. Roll out the dough to just less than ¼ inch thickness and remove the top layer of wrap. Lift the dough using the bottom layer of wrap, turn it on to a lightly greased pie dish or baking sheet, and then remove the wrap. Its quick and easy! 

Tips on Italian Ingredients

 Frying Tomato Paste Enhances the Flavor and Adds Depth to Your Dish

Many recipes direct you to stir tomato paste into a sauce, soup or stew. However, frying the tomato paste first fully develops its flavor and eliminates any raw or metallic taste. It is a quick and easy way to enhance the flavor of your dish. Tomato paste should always be added at the beginning of a recipe, rather than at the end. This allows its flavor to marry with the dish. Add it immediately after sautéing your aromatics in olive oil or rendered fat. When the aromatics are soft, push them to one side of your pot or frying pan. Place a dollop of tomato paste on the other side, tilt the pot or frying pan to pool the oil around the tomato paste, and let it gently sizzle for about 2 minutes.  After the tomato paste has fried, incorporate it into the aromatics and then add the liquid and other ingredients to complete your sauce, soup or stew. 

Just Picked From My Italian Vegetable Garden!

 Zucchini Blossoms 

My Italian Heritage

 My Great Grandparents, Vita and Onofrio Abruzzo, from the town of Santa Margherita di Belice, Sicily pictured here with my grandfather Vito "Bill" in the center.

Great reads for the Italophile!

Coming Soon!

Quote of the Day

Quote of the Day