Food & Cooking Recipes Ingredients Pasta and Grains Pasta with Tomatoes, Squashes, and Blossoms 3.7 (57) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print