Linguine con fiori di zucca e zucchine - Courgette flower and courgette linguine

Today I found the last courgette flowers of the season at the farmers' market. Back home, I immediately made a pasta sauce for our Sunday lunch. A true delicacy.

From the same farmer, I bought the small and firm courgettes he grows, which are shining, sweet and tasty, the last summer harvest. 

I like to finely slice my courgettes for a pasta sauce, so I can quickly sauté them, keeping their flavour and texture.

The secret of the dish: finely slice the courgette flowers lengthways and stir them into the linguine at the end, without cooking them. They will relish their delicate aroma, keeping intact their consistency and colour.

Linguine con fiori di zucca e zucchine
Courgette Flower and Courgette Linguine


350 g linguine 
1 large banana shallot, peeled, trimmed, halved and finely sliced lengthways
400 g small courgettes, trimmed and finely sliced
100 g courgette flowers, sliced lengthways
Sea salt and black pepper
4 tablespoons freshly grated pecorino cheese
Extra virgin olive oil

Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes

1. In a large frying pan, heat 1 tablespoon of olive oil and sauté the shallot on low heat with a pinch of salt for 5 minutes. 
2. Stir in the courgettes and season with salt and pepper. Cook on medium heat for 10 until just golden. Stir frequently. 
3. In a large pot, bring 3 litres of water to the boil and add 3 tablespoons of coarse salt. 
4. Add pasta and cook until “al dente”, about 10 minutes. In a bowl, reserve 50 ml of pasta water and mix it with 2 tablespoons of olive oil. 
5. Drain pasta and return it to the pot. 
6. Pour in the water and oil mixture and stir well. 
7. Add the courgette sauce, cook for 1 minute, tossing well to coat. 
8. Remove from the heat and stir in the courgette flowers. 
9. Arrange pasta on a preheated serving dish. 
10. Sprinkle with 2 tablespoons of Parmesan. 
11. Serve immediately.