Spaghetti with Truffle Paste and Zucchini Flowers

Spaghetti con Crema di Tartufo e Fiori di Zucchini

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 350 g/12 oz spaghetti, cooked al dente and drained
  • 8 zucchini flowers
  • 4 tablespoons truffle paste
  • 1 clove garlic, finely chopped
  • 100 g/3½ oz butter
  • salt and freshly ground white pepper
  • freshly grated Parmesan cheese
  • 1 white truffle (optional)


    Pick zucchini flowers with a tiny zucchini no bigger than 5 cm/2 in long. Wash the flowers, remove the stamens and cut the vegetable part into thin slices leaving a tiny bit attached to the flower. Gut the flower into single petals. Melt the butter over a low flame and add the finely chopped garlic, zucchini flowers and zucchini slices. Cook gently for a few minutes; do not overcook them, they must still have a bite to them.

    Stir in 4 tablespoons of truffle paste and add the spaghetti. Toss well in the sauce and season with salt and freshly ground white pepper. Serve at once with grated Parmesan. If you have a white truffle to shave on top, this would be magical.