Squash Blossom & Garlic Scape Pasta
A light summer pasta, with squash blossoms, garlic scapes, cherry tomatoes, zuchinni and browned butter. This quick and easy recipe made with delicious seasonal summer produce is perfect for weeknights and enjoying al fresco!
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 servings
- 375 g spaghetti (1 regular sized package)
- 1/3 cup salted butter
- 4 cloves garlic , minced
- 1 pinch red pepper flakes
- 10 garlic scapes , cut into 1 inch pieces
- 2 cups cherry tomatoes , halved
- 1 medium zucchini , cut in half lengthwise and thinly sliced
- 16 zucchini or squash blossoms
- 1/4 cup parmesan cheese , freshly grated
Wash all produce, and cut according to ingredients list. To clean the squash blossoms, gently open the petals and rinse gently under cold water, to wash away any dirt or bugs. Remove the pistil or stamen using your fingers. Then gently dry with a clean dishcloth of paper towel.
In a large pot, boil spaghetti according to the package directions.
While spaghetti noddles are cooking, heat a large skillet over medium heat and melt the butter. Allow butter to start to brown, stirring so it doesn't burn, about 3 minutes. It will start to turn a golden brown and have a nutty aroma. Add garlic, continuing to stir and cook for another minute.
Add garlic scapes to the skillet, tossing them in the butter for 1 minute. Then add in the cherry tomatoes and zucchini. Allow to cook for about 5 minutes, stirring frequently. Finally, toss in the squash blossoms, turning off heat, until slightly wilted (about 1 minute).
Toss the cooked veggies with the spaghetti noodles and parmesan. Serve hot, with more parmesan if desired.