Hands-on-time: 15 minutes
Total prep time: 30 minutes
4 cups baby zucchini
1/4 cup plus 2 tablespoons extra virgin olive oil
Pinch of saffron
2 teaspoons minced garlic
1 1/2 cups labneh
8 cups zucchini spiral noodles
4 cups cooked angel hair pasta
1/4 cup minced cilantro
1/4 cup minced mint
2 tablespoon lemon juice
zest of 1 lemon
1 cup squash blossoms sliced thinly (only if they came with the baby zucchini)
Salt to taste
Cut the baby zucchini into rounds and toss with 1/4 cup of the olive oil. Grill over high heat until the zucchini has developed char marks, about 3-4 minutes. Let the charred zucchini cool.
In a pan over medium heat add the rest of the olive oil, saffron and the garlic. Once the garlic becomes fragrant (about 1 minute) turn the heat to low and add the yogurt and 1 cup of water. Stir slowly, incorporating everything together.
Toss the sauce with the zucchini noodles, the angel hair pasta, and the cilantro and mint.
Adjust seasonings and then divide between 4 bowls. Sprinkle each bowl with a little lemon juice, the zest, and the squash blossom ribbons.
NOTE: Spiralizers can be found online and in kitchen supply stores.