Garden Fresh Squash Blossom Pasta
Every year, inevitably, all sorts of plants emerge from my compost pile from the seeds of the stuff I throw into it. Squash and pumpkin most commonly, especially since much of the Halloween decorations get tossed in at the end of the season. This year an explosion of a variety of volunteer squash have shown up, which for me means lots and lots of blossoms.
While I do appreciate a nice zucchini blossom fritter, I decided to make a nice and refreshing pasta, since the tomatoes and the basil in my garden have also been bountiful. This simple pasta is a breeze to put together, and since it isn’t cream based, I don’t feel too heavy (or guilty) at the last bite. Be aware that pumpkin blossoms will be slightly bitter, compared to zucchini blossoms that are mild.
When I boil the pasta, I use less water so that I could use the leftover pasta water to thicken the sauce and allow it to cling to the pasta better. Today, I did a half-half mix of olive oil and butter, but either or works.
Ingredients
- 1 serving spaghetti
- Water for boiling, reserve pasta water
- 1 handful (about 7-8) squash/zucchini blossoms
- 2 tablespoons butter or extra virgin olive oil (or a mixture)
- 1 clove garlic, minced
- 1/4 cup tomatoes, diced
- 6-7 basil leaves
- 1/2 teaspoon salt preserved lemon puree
- 1 tablespoon parmesan cheese
- Salt and pepper to taste
- Cook spaghetti according to directions, drain and reserve pasta water.
- In the meantime, sauté garlic in olive oil/butter until fragrant. Add squash blossoms and cook until wilted.
- Add cooked spaghetti and two tablespoons pasta water, mix well until the starchy water has emulsified with the oil.
- Toss in tomatoes, basil, salt preserved lemon puree, and salt and pepper to taste. Garnish with parmesan cheese if desired.