First, the vate zucchini and courgette flowers (you can also use courgette flowers) and clean them: remove the ends of the courgettes and cut them into thin slices, and clean the courgette flowers by removing the base and pistil.
Clean the onion and mince it, then let it dry in a non-stick pan with a little oil.
Also add the courgettes and let them stew for a few minutes with the lid, then remove the lid, add the speck cut into strips and the flowers cut in half and add the white wine.
Season with salt and pepper and add the cherry tomatoes (washed and diced) and cook for a few minutes.
In the meantime, cook the pasta in plenty of salted water and drain it al dente, keeping a little cooking water.
Add the pasta to the pan and sauté it in the sauce for a few minutes, adding cooking water if needed.
Zucchini and courgette flowers pasta is ready: serve hot, warm or even cold.
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