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Pasta with Tomatoes, Squashes, and Blossoms

  • servings: 6
Photography: Raymond Hom

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Ingredients

  • 1 sliced yellow summer squash
  • 1 sliced zucchini
  • Olive oil
  • 1 pound al dente pasta
  • 1 1/4 cups cooking water
  • 8 ounces halved cherry tomatoes
  • 7 squash blossoms
  • 1 cup grated Pecorino Romano cheese
  • 2 tablespoons fresh mint

Directions

  1. Step 1

    Saute squash and zucchini in olive oil in a skillet over medium heat until pale gold, about 8 minutes. Add pasta with cooking water, plus tomatoes, 4 sliced and 3 whole squash blossoms, cheese, and mint. Cook, stirring, until a sauce forms, about 1 minute. Drizzle with oil; toss.

Source
Martha Stewart Living, September 2011

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