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

1. Cook spaghetti according to directions, drain and reserve pasta water.
2. In the meantime, sauté garlic in olive oil/butter until fragrant. Add squash blossoms and cook until wilted.
3. Add cooked spaghetti and two tablespoons pasta water, mix well until the starchy water has emulsified with the oil.
4. Toss in tomatoes, basil, salt preserved lemon puree, and salt and pepper to taste. Garnish with parmesan cheese if desired.