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    Home » Recipes

    Squash Blossom Pasta - When You Have So Many to Harvest

    by Patti Estep · Sep 21, 2018

    Jump to Recipe

    Edible squash flowers have a light delicate taste and are the feature of this easy squash blossom pasta recipe.

    Bowl of squash blossom pasta

    Most of you know that I do not have a vegetable garden. So why am I writing about squash blossoms?

    Acorn squash growing in compost

    I had a few gourds and squash as part of my fall decor last year and when they started to get old I tossed them into my compost pile. Low and behold didn't a couple of them start to grow this year.

    Squash blossoms

    I did harvest that one pretty green acorn squash above, but there were also plenty of blossoms, so I thought I'd make a simple pasta dish with them.

    Male squash blossom

    Just a little FYI. This is a male blossom with an anther in the center. Their job is to pollinate the female blossoms which produce the fruit.

    Female squash blossom

    Here's a female blossom. The interior is a little out of focus but you can see the stigma in the center. Also, you can see the beginning of a squash growing right at the base of the bloom.

    Squash blossom pasta bowl

    Most of the time you see articles where people stuff the blossoms with cheese and fry them. 

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    I had some cherry tomatoes and plenty of fresh basil so I thought they would work well in a pasta. 

    You can use any kind of pasta you like. The squash blossoms have a very light taste. Different from other edible flowers which often have a perfume-like taste and some are even a little bitter. These are nothing like that. 

    If you're growing squash like zucchini and already have plenty of fruit, feel free to harvest a bunch of the male blossoms as they are more typically numerous then the female blooms, and have already done their job.

    Stuff them.  Add them to a salad or make this easy and tasty pasta dish.

    Bowl of squash blossom pasta

    Squash Blossom Pasta

    Here's a great way to eat some of those delicious squash blossoms from the garden in a pasta dish.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Dinner Recipes
    Cuisine American
    Servings 4
    Calories 438 kcal

    Ingredients
      

    • 1 pound bucatini pasta
    • 1/4 cup olive oil
    • 2 cloves garlic chopped grated or crushed
    • 2 tablespoons butter
    • 1/4 cup fresh basil leaves chopped
    • 1/2 cup fresh squash blossom 8-10 chopped
    • 6-8 cherry tomatoes
    • 2/3 cup pasta water
    • juice of one lemon

    Instructions
     

    • Boil the pasta according to the package directions. Do not drain.
    • Remove the anthers and stigmas from the inside of the blossoms and discard. Lightly rinse with water and roughly chop.
    • In a large saute pan add the olive oil and garlic and saute for a couple of minutes on medium-low heat. Do not let the garlic burn
    • Add squash blossoms and tomatoes and saute for a few more minutes.
    • Add basil and butter. Stir well
    • Add cooked pasta along with 2/3 cup of the pasta water.
    • Stir together on low heat for another minute until all ingredients are well combined.
    • Remove and stir in lemon juice.
    • Serve with grated Parmesan cheese.

    Nutrition

    Serving: 1gCalories: 438kcalCarbohydrates: 54gProtein: 10gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 14gCholesterol: 15mgSodium: 57mgFiber: 3gSugar: 3g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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    Squash blossom pasta recipe
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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

    Reader Interactions

    Comments

    1. Carole West

      September 21, 2018 at 9:37 am

      Patti this is so interesting and I was aware of the female and male blossoms but didn't realize you could eat them. Great list of ingredients and I think that squash plant was just God's way of saying... It's time to grow a little Startle Garden. Enjoy a Great weekend!

      Reply
      • Patti Estep

        September 21, 2018 at 9:52 am

        Thanks Carole. They were very mild tasting and it was fun to be able to use them in a yummy pasta dish. Especially because of the way they volunteered in the compost pile. I had to do something with this nice surprise. And, you may be right. TIme to create a Startle Garden.

        Reply

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