From: My Regenerative Kitchen by Camilla Marcus

A dish that could very well be my dream last meal is from Lo Scoglio on the Amalfi coast of Italy, a family-run restaurant casually situated on the water just off a small dock.

While they are known mostly for their self-caught fresh seafood, their zucchini pasta is what I dream about. My version is centered on the whole zucchini, ideally using baby zucchini with the flowers on, if you can find them. Using every single element of this gorgeous vegetable gives additional color and floral aromas to the finish of the dish. I usually double the recipe to save some for later; it’s as delicious cold, the day after. You can use any pasta shape you like here.

Stats

• Prep time: 30 minutes
• Makes 2 servings

Ingredients

Sea salt and freshly ground black pepper

8 ounces (230 g) bucatini

1/2 cup (120 ml) avocado oil

12 baby zucchini, sliced into 1/4-inch-thick (6 mm) coins

Juice of 1/2 lemon

Squash blossoms, stamens gently removed, for garnish

1 cup (30 g) grated Parmigiano-Reggiano cheese

Method

Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package instructions. While the pasta is cooking, heat the avocado oil in a large, wide saucepan over medium-high heat. Add the zucchini, season with salt and pepper, and cook until slightly browned and cooked through but still holding their shape, about 1 minute on each side. Remove with a slotted spoon and drain on a rack or kitchen towel. Transfer the zucchini to a large bowl and add the lemon juice. Once the pasta is cooked, scoop out about 1 cup (240 ml) of the pasta water and drain the pasta. Add the pasta to the bowl with the zucchini and add the pasta water in little increments, to incorporate the fried zucchini into a sauce (the starch in the water will help that along). Divide the pasta between two plates and top with the squash blossoms, cheese, and a final sprinkle of salt and pepper.