Orchard Spaghetti

Ingredients:

• 300 gr of zucchini
• 10-15 zucchini flowers
• 1 onion, finely chopped
• 1 clove of garlic
• 4 tablespoons of olive oil
• 1 teaspoon of basil, finely chopped
• 1 teaspoon of thyme
• 1 teaspoon of oregano
• 400 gr of spaghetti
• salt and pepper to taste

Dice the zucchinis and slice the flowers into strips. Heat 2 tablespoons of olive oil in a pan and sauté the onion, and finely chopped garlic, add the zucchinis and sauté for a further 3-4 minutes. Add the flower strips, salt and pepper, sprinkle with the basil, oregano and thyme, and cook for another 4 minutes.
In the meantime, cook the spaghetti until al dente; drain the pasta and pour over the remaining olive oil. Combine with the vegetable mixture and garnish with the zucchini flowers.

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