I can not believe that we still have zucchini and squash blossoms growing in the garden. The season started out slow with a drought but it’s taken a turn with the amazing amount of rain we’ve had lately. So – more zucchini recipes!!! I know, there’s been baked zucchini chips, banana zucchini bread, zucchini tarts and now I’ve got a zucchini pasta recipe.
When I started coming up with this recipe (after we got back from being gone for 2 weeks) I was kinda in a BIG cooking mood. I decided instead of just buying some fresh pasta at the store, I was going to make the pasta to go with this squash blossom recipe. Then if I was going to go through the effort to make homemade pasta, I might as well make some fresh ricotta cheese to go with it :). Basically, I made a super simple zucchini pasta recipe that should be ready in 15 minutes, to a 90 minutes, made from scratch dinner recipe. Oops!!!
Now, if you want to make it the way I did on a lazy Saturday afternoon – go for it! It is really good. But, if are a busy athlete that needs something fast because it’s late, you’re tired, hungry and just over the day, then I recommend making it with some store bought fresh pasta (or dried pappardelle), good quality ricotta cheese and forget about the squash blossoms. Yes, they do add a unique flavor to this dish and would be perfect if you are wanting to show off for a date or friends, but it’s over kill for a weeknight dinner.
So the next time you need a quick weeknight refuel dinner, give this zucchini pasta recipe a try.
And one more thing: I’ll post the pasta recipe soon. It’s taken me a lot trial and error and trying other recipes out there to come up with a pasta recipe that I think everyone can make.
Squash Blossom Zucchini Pasta with Ricotta
- 6-8 squash blossoms if you can find them
- 2 small zucchini's
- 6 ounces fresh fettuccini
- 1/2 cup whole milk ricotta cheese
- 1 clove of garlic
- 1/2 cup basil
- 1 teaspoon olive oil
- Lay everything out that you are using. Getting everything out is what will save you time.
- Slice the zucchini and mince the garlic clove.
- Bring a pot of water to a boil at the same time as a sauté pan with olive oil. Throw he zucchini into the sauté pan with a pinch of salt.
- When the water comes to a boil, salt and then add in the pasta. The pasta should only take a few minutes to cook so keep an eye on it while you finish up the zucchini.
- The zucchini will only take 3-4 minutes to cook before adding in the garlic. Sauté for another minute. At this point, the pasta should be done. Place in the the sauté pan with the zucchini and garlic. Also, you want to add in about 1/4 cup of the pasta water along with the ricotta cheese. It'll help make it a sauce of sorts. Once you've mixed it all together, add in the squash blossoms if you are using and some freshly chopped basil. Mix and serve.
Sugar Conscious, Vegetarian, Pescatarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added, Kosher