Zucchini noodles (spaghetti-cut)~2 medium zucchiniest.
Zucchini flowersSliced into thin strips~8-10est.
Fresh basilSliced into thin strips, a generous amount~¼ cupsest.
Butter2 tbsp
Linguine pastaItalian-made, works best with creamy sauces~12 ozest.
Provolone del Monaco cheese~3 ozest.
Parmigiano-Reggiano cheese~2 ozest.
Hot pasta waterUsed to help melt the cheese and form the emulsion~1 cupest.
Steps
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1
Blanch the zucchini noodles in heavily salted boiling water; set aside.
2
Slice the zucchini flowers and fresh basil into thin strips.
3
Add the sliced zucchini flowers and basil to a cold pan along with 2 tablespoons of butter to gently infuse fragrance and sweetness.
4
Meanwhile, pre-cook the linguine in heavily salted boiling water for about 5 minutes.
5
Once the pasta is halfway cooked, transfer it to the pan with the zucchini flowers, basil, and butter. Continue cooking gently, gradually adding hot pasta water while keeping it just below boiling, for about 5 minutes until al dente — stirring slowly to build the emulsion.
6
Remove the pan from the heat and gradually stir in the Provolone del Monaco and Parmigiano-Reggiano cheeses, adding more hot water as needed to help them melt into a luxuriously creamy sauce without using any cream.
7
Finally, toss in the blanched zucchini noodles, coating everything in the rich cheesy sauce, and serve.
PrimedTableBETA
