Fusilli With Zucchini, Flowers And Catmint

Preparation:

Preparation: Put a little oil in a large aluminum pan with a knob of butter and fry a small onion. In the meantime, cut the courgettes into slices and add them to the pan when the onion starts to turn golden. Let the courgettes fry a little, then add the flowers cut into strips and without the pistil, then continue to fry everything. Season with salt, sprinkle with freshly ground black pepper, half a spoonful of flour and flavor with a sprig of fresh catmint. Wet the already cooked pasta with a good ladle of water, cover and leave to reduce until the sauce is neither too liquid nor too dry. As soon as the pasta is cooked, drain it and pour it into the pan, stir over medium heat and serve. Note: add the pasta cooking water a little at a time to cook the courgettes, it allows you to obtain a sauce with the consistency of a creamy sauce that replaces the cream and does not dampen the flavor of the courgettes.