Go Back
+ servings
Summer Pasta with Squash Blossoms and Heirloom Tomatoes_Hero

Summer Pasta with Squash Blossom

This summer pasta with squash blossoms and heirloom tomatoes is the best late summer dinner and is chock full of our favorite summery ingredients.
5 from 2 votes
Print Pin Share on Facebook
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Calories: 563kcal

Equipment

Ingredients

  • 1 tablespoon cooking oil
  • 16 ounces thin spaghetti 1/4 cup pasta cooking water reserved
  • 1 onion peeled and diced
  • 4 cloves garlic peeled and minced
  • 3 tablespoons butter
  • 1 pound heirloom tomatoes core removed, and quartered
  • ½ cup chicken or vegetable stock
  • 5 squash blossoms
  • 1 small bunch basil leaves picked from the stems
  • A splash or two of heavy cream optional
  • Salt pepper and crushed red pepper

For Serving:

Instructions

Cook the Pasta:

  • Bring a large pot of salted water to a boil. Cook the pasta until al dente and drain, reserving 1/4 cup pasta cooking water. Set aside.

Start the Sauce:

  • Meanwhile, prepare the sauce. Heat the cooking oil in a wide sauté pan over medium heat. Add the diced onion and cook for 5-7 minutes until softened.
  • Add the minced garlic and cook until fragrant, about 45 seconds.

Add the Tomatoes:

  • Melt the butter into the onions and garlic and season with salt, pepper, and crushed red pepper. Add the heirloom tomatoes and cook without moving for 5 minutes.
  • Add the stock and bring to a boil. Continue boiling for 3-5 minutes until reduced slightly.

Cook the Squash Blossoms:

  • Add the reserved pasta cooking water and the squash blossoms and basil leaves, tearing the basil leaves right before adding, and toss to combine. Cook for 1-2 minutes or until the blossoms and basil leaves just begin to wilt.

Finish the Sauce:

  • Add a splash or two of heavy cream, if desired, and taste and season with salt and pepper once more.
  • Add the cooked spaghetti and quickly toss to combine with the sauce and vegetables, being careful not to overcook the squash blossoms.

To Serve:

  • Divide the pasta between shallow pasta bowls and serve with fresh basil leaves, a sprinkle of grated parmesan cheese, and a drizzle of oil, if desired. Enjoy!

Nutrition

Calories: 563kcal | Carbohydrates: 93g | Protein: 16g | Fat: 14g | Sodium: 89mg | Fiber: 6g | Sugar: 7g | Vitamin C: 19mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!