This cheerful and colorful spaghetti dish is an excellent first course with an intense aroma with a particular note, given by the dill seeds that go well with the mix of mushrooms and zucchini. The dill seeds will make more fresh our veggie ragu, made with both onion and garlic.

320 gr of whole wheat spaghetti
2 medium sized courgettes
12 champignon mushrooms
1 fresh onion
1 clove of garlic
2 tablespoons of dill seeds
12 fresh mint leaves
1 pinch of dried chili powder
2 tablespoons of edible flowers

Mash the garlic clove. Wash and cut the fresh onion. In a wok heat 4 tablespoons of extra virgin olive oil and brown the garlic. Wash and cut the courgettes and mushrooms into thin slices.

Remove the garlic from the oil and add 1 tablespoon of dill seeds and vegetables. Brown them for 10 ', adding a pinch of salt (about 3 g) and the chili pepper. In the meantime bring boiling salted water to the boil and boil the spaghetti al dente. When still al dente, pour them into the wok together with the vegetables and 1 ladle of cooking water. Sauté the pasta and finish cooking.

Serve hot sprinkled with dill seeds, fresh mint leaves and flowers.


A dish that you can accompany with toasted green asparagus and seasoned with lemon zest and whole salt.

The book in the photo is: N. Seton, The kitchen congragation. A memorir, London, 2000