Spaghetti with Zucchini, Zucchini Flowers and Stracciatella

Method

1. Heat olive oil in a pan and sauté two cloves of garlic (lightly crushed) and basil stems.
2. Using a vegetable peeler, peel the zucchini into long strips, then cut them into thin strips resembling spaghetti.
3. Add the zucchini strips to the pan and cook for about 2 minutes. Season with salt.
4. In a bowl, mix the stracciatella with lemon zest, salt, and black pepper.
5. Meanwhile, cook the spaghetti in salted boiling water until al dente.
6. Clean the zucchini flowers: open them gently and remove the pistils, checking for any insects.
7. When the pasta is done, reserve some pasta water and drain.
8. Add the drained spaghetti to the pan with the zucchini. Add a splash of pasta water and toss over medium heat.
9. Turn off the heat. Add grated Pecorino Romano and toss until creamy.
10. Add the raw zucchini flowers and toss gently to incorporate.
11. Plate the pasta, placing a generous spoonful of stracciatella in the center.
12. Garnish with fresh basil leaves. Serve immediately.