Spaghetti with Zucchini

Method

1. Using a peeler, remove only the green part of the zucchini. Set aside the zucchini flowers.
2. Finely chop the green zucchini peel into very small pieces.
3. In a pot, heat a drizzle of olive oil with one garlic clove. Add the chopped zucchini, season with salt immediately, and add a splash of white wine.
4. Cook until the zucchini is very soft and well-cooked. Add fresh basil at the end.
5. Blend the mixture until smooth to obtain a creamy sauce.
6. In a separate pan, heat another garlic clove with a bit of oil. Add white wine and the zucchini cream, then add the zucchini flowers.
7. Meanwhile, cook the spaghetti in boiling salted water until al dente.
8. Prepare a salad with the zucchini flowers: dress them with fresh mint, a drizzle of olive oil, a pinch of salt, pepper, and lemon zest.
9. Drain the pasta and toss it in the pan with the zucchini cream and flowers.
10. Serve with extra lemon zest and mint leaves.