1 packet wholemeal pasta
6 zucchini flowers, sliced finely
1 zucchini, sliced finely
2 tbsp. crushed garlic
1 chilli, sliced finely
4 tbsp. olive oil
1 cup chicken stock
1 punnet perino tomato, cut in quarters
½ cup basil leaves
¼ cup pecorino, grated
Cook pasta as per packet directions. Heat olive oil, garlic and chilli in a large frying pan on medium heat. Add sliced zucchini and cook for 3 to 4mins, stirring continually.
Next add the tomatoes and chicken stock. Cook for a further 2 mins. Add zucchini flowers and then turn the heat off. Strain the pasta and add to the pan. Tear basil into the pan and serve equally over 4 bowls. Top with parmesan.