Food & Cooking Recipes Ingredients Pasta and Grains Pasta with Tomatoes, Squashes, and Blossoms 3.7 (57) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Raymond Hom Servings: 6 Delicious yellow-orange squash flowers lend a subtle hint of the gourd's flavor and a splash of color to pasta. Ingredients 1 sliced yellow summer squash 1 sliced zucchini Olive oil 1 pound al dente pasta 1 ¼ cups cooking water 8 ounces halved cherry tomatoes 7 squash blossoms 1 cup grated Pecorino Romano cheese 2 tablespoons fresh mint Directions 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. Print