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Heat a large cast iron frying pan with a 1/4 inch of canola oil; add the zucchini slices and fry until golden. Do not over crowd the pan. Place the slices on a plate prepared with a paper towel to absorb the excess oil. For the Pumpkin Flowers Rinse the flowers with cold water in a colander. Gently pat the flowers dry. Place the flour in a shallow bowl; in another shallow bowl beat the egg with a splash of water. Dip the flowers first in the flour; then the egg-wash and again in the flour. Heat the frying pan with a 1/4 inch of canola oil and place the prepared flowers in the heated oil. Do not over crowd the pan. Fry until slightly golden; then place the flowers on a plate prepared with a paper towel. Wipe any crumbs from the frying pan. Heat a frying pan with two or three tablespoons of olive oil. Add the tomatoes, garlic and lemon slices. Saute the tomatoes on a medium heat until the tomatoes are soft and a sauce like consistency; add the seasonings to taste and the fresh basil. Prepare the pasta as the sauce cooks. Place the pasta in the sauce and toss. Plate the pasta; garnish with the fried zucchini and the fried flowers. Finish the dish with dashes of red pepper flakes; a drizzle of olive oil and fresh Romano cheese shavings.
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Citrus-shaped keeper — store cut lemons and limes without drying
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Professional copper saucepan — ultimate thermal control for sauces
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Citrus-shaped keeper — store cut lemons and limes without drying
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Professional copper saucepan — ultimate thermal control for sauces
Adjustable stand — hold cookbook or tablet at eye level while cooking