Spaghettini with Lupini and Zucchini Blossoms

Spaghettini with lupini and zucchini blossoms is a dish that combines the delicacy of zucchini flowers with the intense flavor of lupini. Here is the recipe with a small Italian touch.

Ingredients

• 320g spaghettini
• 200g shelled lupini
• 8 zucchini flowers
• 2 medium zucchini
• 2 garlic cloves
• 1 chili pepper (optional)
• Extra virgin olive oil (to taste)
• Salt (to taste)
• Freshly ground black pepper (to taste)
• Chopped parsley (for garnish)
• 1 lemon (grated zest)

Preparation

1. Bring a pot of salted water to a boil to cook the spaghettini.
2. Meanwhile, wash the zucchini and cut them into thin rounds. Carefully wash the zucchini flowers as well and remove the inner pistil, then cut them into strips.
3. In a large pan, sauté finely chopped garlic and the chili pepper (if using) in extra virgin olive oil. Once the garlic turns golden, remove it to avoid too strong a flavor.
4. Add the zucchini rounds and sauté over high heat for a few minutes until lightly golden. Season with salt and pepper to taste.
5. Add the lupini and let them flavor together for a few minutes.
6. Meanwhile, cook the spaghettini according to the instructions for an al dente result.
7. Drain the spaghettini, reserving some cooking water, and transfer them to the pan with zucchini and lupini. Add the zucchini flowers and gently mix over the heat for a couple of minutes, adding a little cooking water if necessary to emulsify.
8. Sprinkle with grated lemon zest and a pinch of black pepper.
9. Serve the spaghettini hot, garnished with fresh chopped parsley.

Trivia

This dish will allow you to enjoy the sweetness of zucchini flowers balanced by the rusticity of lupini, two ingredients that enhance each other. Lupini are widely used in Italian cuisine and are known for their nutritional properties, being rich in proteins and fibers. Always remember to use lupini ready for consumption, as they require a long preparation to eliminate their natural bitterness.