Squash Blossom Pasta with Feta Cheese

Spaghetti with squash blossoms, dried tomatoes, and feta cheese is a healthy, low-calorie Italian pasta recipe. Squash blossoms (also called courgette flowers or zucchini flowers) are edible, and in Italy used in many recipes. Fried zucchini flowers, stuffed with mozzarella and anchovies, squash blossoms pasta and gnocchi, and zucchini with flowers for lasagna and vegetable stews. Zucchini flowers are famous not just in the Mediterranean diet – it’s’ a popular recipe ingredient in Mexico and Argentina.
Like all types of pasta, which will then be prepared with a sauce, the pasta must be cooked 1-2 minutes less than indicated on the package – this way; spaghetti remains “al dente.”


Squash Blossom Pasta

Ingredients (2 servings)

  • 160 g Pasta Linguine or Spaghetti
  • 50 g Zucchini or Pumpkin Flowers (~ 10 pcs)
  • 50 g Feta Cheese
  • 1 Fresh Tomato (~ 90 g)
  • 1/2 Leek Stalk (~ 30 g)
  • 3-4 Basil Sprigs (~ 10 g)
  • 15 g of Grated Parmesan Cheese
  • 3-4 pieces of Dried Tomatoes in oil (optional)
  • 1 tbsp of Pine Nuts (optional)
  • Olive oil
  • Salt, Black Pepper

Instructions

Heat frying pan over medium heat without oil, add pine nuts. Roast the nuts until golden brown, remove from heat, set aside.

Chop the tomato and half leek in big pieces.

Put basil leaves in a blender. Add pine nuts, leek, and tomato. Add 45 ml of olive oil, beat well with a blender. Add grated parmesan, salt, and mix with a spatula or spoon (do not beat).

Remove the outer leaves from zucchini flowers. Remove sprigs and pistil — slice the flowers longwise the petals with a sharp knife.

Remove dried tomatoes from the oil, cut into strips.

Cook the pasta in a large amount of salted water for 1 minute less than indicated on the package.

Heat 2 tablespoons of olive oil in a frying pan over high heat. Add chopped dry tomatoes. Add zucchini flowers, fry for 1-2 minutes. Remove the fried flowers and tomatoes from the pan.

Drain the pasta, keep some water from cooking.

Add the basil sauce in the frying pan, where you cooked the flowers, increase the heat. Add pasta and 1-2 ladles of water from pasta cooking. Fry for 1 minute, continually stirring. Remove from heat, add 1-2 tablespoons of olive oil, mix. Put the pasta on a plate, top with zucchini flowers and tomatoes, sprinkle with feta cheese, pepper to taste.

Squash Blossom Pasta
    Spaghetti with squash blossoms, dried tomatoes and feta cheese

    Squash Blossom Pasta with Feta Cheese

    Servings: 2

Ingredients

  • 160 g Pasta Linguine or Spaghetti
  • 50 g Zucchini or Pumpkin Flowers (~ 10 pcs)
  • 50 g Feta Cheese
  • 1 Fresh Tomato (~ 90 g)
  • 1/2 Leek Stalk (~ 30 g)
  • 3-4 Basil Sprigs (~ 10 g)
  • 15 g of Grated Parmesan Cheese
  • 3-4 pieces of Dried Tomatoes in oil (optional)
  • 1 tbsp of Pine Nuts (optional)
  • Olive oil
  • Salt, Black Pepper

Instructions

  1. Heat frying pan over medium heat without oil, add pine nuts. Roast the nuts until golden brown, remove from heat, set aside. Chop the tomato and half leek in big pieces.
  2. Put basil leaves in a blender. Add pine nuts, leek and tomato. Add 45 ml of olive oil, beat well with a blender. Add grated parmesan, salt and mix with a spatula or spoon (do not beat).
  3. Remove external leaves from zucchini flowers. Remove sprigs and pistil. Slice flowers longwise the petals with a sharp knife. Remove dried tomatoes from the oil, cut into strips.
  4. Cook the pasta in a large amount of salted water for 1 minute less than indicated on the package.
  5. Heat 2 tablespoons of olive oil in a frying pan over high heat. Add chopped dry tomatoes. Add zucchini flowers. Fry for 1-2 minutes. Remove flowers and tomatoes from the pan. Drain the pasta, keep some water from cooking. Add the basil sauce in the frying pan, where you cooked the flowers, increase the heat. Add pasta and 1-2 ladles of water from pasta cooking. Fry for 1 minute constantly stirring. Remove from heat, add 1-2 tablespoons of olive oil, mix. Put the pasta on a plate, top with zucchini flowers and tomatoes, sprinkle with feta cheese, pepper to taste.
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