Whole Wheat Pasta with Curry, Zucchini Blossoms and Seaberry Juice
- 400 grams
- 150 grams
- 2 tablespoons
freshly ground peppers
- 1 teaspoon
- 3 tablespoons
Cook pasta in salted boiling water until al dente. Peel and finely chop onion and garlic. Rinse and trim summer squash, cut in half lengthwise and cut into thin strips. Rinse zucchini flowers, drain on paper towels and cut into smaller pieces if necessary.
Heat olive oil in a pan. Add onion and garlic and sauté until translucent. Add summer squash slices and fry about 3 minutes. Season with salt, pepper, and curry. Carefully, stir in zucchini blossoms. Drain pasta and mix with vegetables. Season with seaberry juice and divide pasta among bowls or plates.