Pasta with Tomatoes, Squashes, and Blossoms

Photo: Raymond Hom

Delicious yellow-orange squash flowers lend a subtle hint of the gourd's flavor and a splash of color to pasta.


  • 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


  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.

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