The Squash blossom time of year

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Last year I learned how to identify the male from the female blossoms on my squash plants (male have thin stems and female have baby squash plants as stems).  That meant I could attempt to prepare squash blossom recipes using the male blossoms.  I tried stuffed, fried blossoms and although they were tasty, they were also very rich and heavy.   This year I tried squash blossoms in pasta.  I picked about 15-20 male blossoms, and actually included 3 female blossoms that had small, very tender squash attached.  Of course I bought some fresh rigotoni pasta from my favorite place, The Pasta Gallery.  I made 1 pound for us gluten eaters and made a seperate dish for Will using gluten free pasta.  I served this with a green salad and  London Broil to appease the meat eaters.  But Carey was correct in stating that this pasta dish would be great with freshly grilled Salmon.

Spaghetti with squash blossoms
by Erika Kerekes May-14-2011
A simple springtime pasta. Look for zucchini flowers at farmers’ markets or specialty produce markets – or, if you’re a gardener, on your zucchini plants.
Ingredients
  • 1/2 pound spaghetti (I used rigatoni)
  • 6 ounces goat cheese
  • 3 Tbsp grated Romano cheese
  • zest and juice of 1/2 lemon
  • 3 Tbsp olive oil
  • large handful zucchini flowers (squash blossoms), chopped and chop and add the female blossoms and squash
  • 1/2 cup garlic chives, chopped ( I used lemon basil and parsley)
  • salt and pepper to taste
Instructions
Cook the spaghetti according to the package directions.In the bowl in which you’ll serve the pasta, crumble the goat cheese. Add the Romano cheese, lemon juice and zest, olive oil, and 1/2 cup of the pasta water from the pot. Stir until the goat cheese has melted and the sauce is creamy.Drain the spaghetti and add it to the serving bowl. Toss to coat with the goat cheese sauce. Add the squash blossoms and garlic chives, then season to taste with salt and pepper. Toss to combine. Serve immediately.
Details

Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Yield: 2 servings

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