Spaghetti with Zucchini Cream and Fried Flowers

Boil the spaghettone pasta according to package directions until al dente

Prepare zucchini cream by cooking zucchini until soft and blending into a smooth cream

Fry the zucchini flowers in oil until crispy and golden

Toast the almonds in a dry skillet until fragrant and lightly browned

Sauté the spring onion in a pan until softened

Combine the zucchini cream with the sautéed spring onion and heat through

Mix the cooked pasta with the sauce, add fried zucchini flowers and toasted almonds

Garnish with fresh mint leaves and serve immediately