Pasta with Tomatoes, Squashes, and Blossoms
Delicious yellow-orange squash flowers lend a subtle hint of the gourd's flavor and a splash of color to pasta.
- Servings: 6
Photography: Raymond Hom
Source: Martha Stewart Living, September 2011
- 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
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.