Adapted from the recipe by Jenny at Hellomydumpling.com
Makes 2 servings
*Ingredients currently available at the farmers’ market
- Bucatini for 2
- 2 tablespoons butter
- 2 zucchinis*, sliced on a diagonal
- 2 cloves garlic*, minced
- 1/4 cup pecorino* + more for garnish
- 1/2 lemon, juiced
- 5 squash blossoms*, stems & pistils removed, petals left whole
- salt & pepper
Bring a large pot of water to boil, salt generously, and cook the pasta to al dente. Drain and reserve about 3/4 cup of the pasta water.
In a large sautée pan, melt the butter over medium-high heat. Add the zucchini and garlic, cook for 2 minutes. Add the pasta water and pasta, and cook stirring constantly until the sauce thickens, about 2-3 minutes more. Add the cheese and lemon juice, salt (if needed), and pepper. Serve in two shallow bowls topped with the squash blossoms and more cheese.