Zucchini blossoms are at the Market!

We looked online for recipes, and along the way we found that they're easy to prepare, good for you, and on the menu at many fine restaurants.

Here's a link to Zucchini Blossom Recipes at HGTV‘s website. The recipes include Zucchini Blossom Frittata, Classic Fried Zucchini Blossoms, Cheese Stuffed Zucchini Blossoms, Marcella Hazan's Zucchini Blossom Fans and this simple spaghetti recipe:

Spaghetti with Zucchini Blossoms

The HGTV site includes this recipe they found on the Internet. The unknown chef included this note: The amounts for various ingredients are only approximate, as I do not measure anything but just go by instinct.

Ingredients:

2 tablespoons unsalted butter
1 clove garlic, peeled
1 teaspoon dried chile flakes, grated
rind of 1 lemon
16 to 20 large zucchini blossoms
salt
spaghetti, enough for four as a first course, cooked al dente

Preparation:

Gently melt the butter over the lowest flame in a nonstick heavy-based frying pan (skillet). While the butter melts, cut the garlic clove into chunks and add to the butter. Let it infuse as the butter melts. Remove the garlic. (You can slice it thinly if you like it left in, but it will overpower the delicate flavor of the blossoms.) Add the dried chile flakes and the grated lemon rind to the melted butter. Stir around with a wooden spoon, then add the zucchini blossoms, which have been trimmed of the stem and stamen and cut into strips. Stir around until the ingredients are amalgamated and add a dash of salt to taste. Add the cooked and well-drained spaghetti (should be just cooked and hot) and toss in the pan until coated.

Serve sprinkled with lots of grated Parmigiano cheese.

Serves 4 as a first course.