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Pasta with zucchini flowers


  • Cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well.
  • Cut the flowers from the baby zucchini and cut in half lengthways. Then slice the zucchini and set aside.
  • While the pasta is cooking, heat the oil in a large heavy-bottomed pot and gently saute the garlic, chilli and onion. Add the thyme, zucchini, seasonings and anchovies. Mix well and cook until the zucchini just starts to soften. Then add the lemon juice and mix well for a couple of minutes.
  • When ready, add the pasta and zucchini flowers and gently toss to heat through.


  • 500 gm spaghetti (or similar pasta)
  • sea salt & freshly ground pepper
  • 12 zucchini flowers
  • ¼-½ cup extra virgin olive oil
  • 3-4 garlic cloves, crushed
  • 1 small red chilli seeded & sliced
  • 1 medium onion, chopped
  • 1 tbsp fresh thyme leaves
  • 3-4 anchovies, chopped
  • 1/3 cup fresh lemon juice

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm