Squash Blossom Pasta
Here's a great way to eat some of those delicious squash blossoms from the garden in a pasta dish.
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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