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Spaghetti Ai Fiori Di Zucca Recipe
|Spaghetti/Null||1 Pound (500 Gram)|
|Olive oil/Null||60 Milliliter (4 Tablespoon)|
|Garlic/Null||3 Clove (15 gm) (Null)|
|Chili pepper/1/2 teaspoon dried pepper flakes||1⁄4 Small (Null)|
|Courgette/Marrow squash flowers||8 (Null)|
Serving size: Complete recipe
Calories 2390 Calories from Fat 609
% Daily Value*
Total Fat 69 g106.7%
Saturated Fat 10.1 g50.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 201.7 mg8.4%
Total Carbohydrates 399 g133.2%
Dietary Fiber 18.1 g72.4%
Sugars 28.2 g
Protein 87 g173.8%
Vitamin A 65% Vitamin C 470.7%
Calcium 45.2% Iron 126.3%
*Based on a 2000 Calorie diet
Add the chopped courgette flowers and stir for 5 minutes, then keep warm.
Cook the spaghetti carefully to avoid overcooking.
Just before draining, re-heat the sauce so that it is very hot.
Drain the pasta, pour over the sauce, stir quickly to coat every strand with oil and serve.