- 12 oz. dried linguine
- Kosher salt
- 2 Tbs. extra-virgin olive oil
- 1 medium zucchini (about 6 oz.), cut into 2x1/4-inch strips
- 2 heaping Tbs. minced shallot
- 2 cloves garlic, smashed with the side of a chef’s knife and peeled
- 1 cup heavy cream
- 2 Tbs. freshly grated Parmigiano-Reggiano; more for serving
- 1/2 tsp. finely grated lemon zest
- Freshly ground black pepper
- 1 tsp. fresh lemon juice
- 24 large squash blossoms, stems and stamens removed, blossoms torn in half
- 2 Tbs. pine nuts, toasted
- 2 Tbs. thinly sliced fresh basil leaves
Bring a large pot of well-salted water to a boil. Cook the linguine according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water and then drain the linguine.
While the linguine cooks, heat the olive oil in a 12-inch skillet over medium heat. When the oil is shimmering hot, add the zucchini strips, shallot, and garlic. Cook, stirring occasionally, until the shallot begins to brown, 2 to 3 minutes. Stir in the cream, Parmigiano, lemon zest, 1/4 tsp. salt, and 1/8 tsp. pepper. Cook, stirring occasionally, until the cream comes to a boil, 30 seconds to 1 minute. Reduce the heat to low and simmer until the sauce thickens and clings to the back of a wooden spoon, about 5 minutes.
Remove the garlic cloves from the sauce. Stir in the lemon juice and 2 Tbs. of the reserved cooking water to thin the sauce so that it’s creamy but not too thick. Add more of the remaining pasta water if necessary.
Add the pasta and squash blossoms to the pan. Toss to coat and season to taste with salt and pepper. Divide the pasta and sauce among 4 bowls. Sprinkle each serving with pine nuts, basil, and more grated Parmigiano.