Zucchini Feta And Squash Blossom Pasta Recipes

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PASTA AI FIORI DI ZUCCA (PASTA WITH ZUCCHINI BLOSSOMS)



Pasta Ai Fiori Di Zucca (Pasta With Zucchini Blossoms) image

Fresh squash blossoms and parsley give this pasta dish a wonderful summer flavor. Use your favorite pasta shape.

Provided by robwala

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 10

½ teaspoon salt
1 (8 ounce) package penne pasta
15 fresh zucchini blossoms
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 bunch fresh parsley, chopped
1 teaspoon saffron threads
2 tablespoons fine cornmeal
2 tablespoons grated Parmesan cheese
salt and freshly ground black pepper to taste

Steps:

  • Fill a large pot with water, stir in 1/2 teaspoon salt, and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain, reserving 1/2 cup of pasta-cooking water.
  • Clean and rinse zucchini blossoms, removing the inner parts (stigma or anthers); coarsely chop the flowers.
  • Heat olive oil in a large skillet over medium-low heat; cook and stir garlic in the hot oil until it begins to brown, 3 to 5 minutes. Stir parsley, saffron, and reserved 1/2 cup of pasta-cooking water into skillet; stir to combine. Add zucchini blossoms and simmer until tender, about 10 minutes. Sprinkle cornmeal into mixture and stir constantly until thickened, about 5 minutes.
  • Gently fold penne pasta into zucchini blossom mixture and top with Parmesan cheese, salt, and black pepper.

Nutrition Facts : Calories 298.7 calories, Carbohydrate 46.4 g, Cholesterol 2.2 mg, Fat 9 g, Fiber 2.7 g, Protein 9.4 g, SaturatedFat 1.7 g, Sodium 341.5 mg, Sugar 2.1 g

ZUCCHINI, FETA AND SQUASH BLOSSOM PASTA



Zucchini, Feta and Squash Blossom Pasta image

Provided by Megan Mitchell

Categories     main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 10

1 pound short pasta, such as rigatoni, penne, farfalle or rotini
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
3 medium zucchini, sliced into 1/2-inch-thick half-moons
4 ears sweet corn, kernels cut off (about 3 cups)
2 cloves garlic, finely minced or grated
12 to 15 squash blossoms, torn into 2-inch pieces
1/4 cup finely chopped basil, plus basil leaves for garnish
6 ounces feta, crumbled

Steps:

  • Bring a large pot of water to a boil and liberally season with salt. Add the pasta and cook according to the package directions until al dente. Drain, reserving 1/4 cup of the cooking water.
  • While the pasta cooks, heat a 12-inch nonstick skillet over medium heat. Heat the butter and olive oil until the butter melts. Add the zucchini and cook, stirring, until golden brown, 5 to 6 minutes. Add the corn and garlic and cook, stirring occasionally, until the corn has softened, about 5 minutes. Season with salt and pepper and reduce the heat to low.
  • Add the pasta, squash blossoms and chopped basil to the skillet. Stir together, adding the reserved cooking water, if the mixture looks too dry. Add the feta and stir through. Taste for seasoning and add more salt or pepper, if needed.
  • Scoop into a large shallow bowl and garnish with basil leaves. Serve warm or at room temperature.

ZUCCHINI BLOSSOMS WITH BURRATA AND TAPENADE



Zucchini Blossoms With Burrata and Tapenade image

Soft goat cheese, ricotta and buffalo mozzarella would have all worked (and can be substituted), but I went for the richest thing I could get: burrata, which is essentially mozzarella filled with heavy cream. I spooned some into the flowers, dotting the cheese with a tangy, garlicky tapenade. Then I piled the blossoms onto a platter, slicked them with good olive oil until they shined, and sprinkled them with crunchy sea salt.

Provided by Melissa Clark

Categories     quick, appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 9

1 cup pitted mixed black olives, coarsely chopped
3 anchovy fillets, chopped
1 large garlic clove, minced
1 teaspoon chopped rosemary
1 teaspoon finely grated lemon zest
3 tablespoons extra-virgin olive oil, more for garnish
12 squash blossoms
1 piece burrata or buffalo mozzarella
Coarse sea salt

Steps:

  • In a food processor, combine olives, anchovy, garlic, rosemary and lemon zest. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding 3 tablespoons olive oil.
  • Cut a lengthwise slit in each blossom. Spoon about 1 tablespoon burrata and 1/2 teaspoon tapenade into each blossom (you may not use all of the cheese or tapenade). Pinch closed. Transfer blossoms to a platter. Drizzle generously with oil and sprinkle with salt.

Nutrition Facts : @context http, Calories 44, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 250 milligrams, Sugar 0 grams

PASTA WITH SUMMER SQUASH AND ZUCCHINI



Pasta With Summer Squash and Zucchini image

Another simple but tasty recipe from Leanne Ely's Menu Mailers (savingdinner.com). I love a quick, healthy meal especially when it gets me compliments from my hubby. I used wholemeal spirals instead of the linguine the original called for, and simplified the instructions to avoid dirtying an extra pan unnecessarily.

Provided by Gingernut

Categories     European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 (14 ounce) jar spaghetti sauce, your favourite
1 medium zucchini, thinly sliced
2 small yellow squash, thinly sliced
2 medium onions, finely chopped
3 garlic cloves, pressed
1 tablespoon olive oil
3/4 teaspoon basil
1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese
12 ounces whole wheat pasta, cooked and drained

Steps:

  • In a large skillet, saute zucchini, yellow squash, onion and garlic in olive oil until vegetables are almost tender. Add basil and spaghetti sauce and stir until warmed through.
  • Spoon sauce over hot linguini. Toss to coat well. Top with cheeses.

PASTA WITH TOMATOES, SQUASHES, AND BLOSSOMS



Pasta with Tomatoes, Squashes, and Blossoms image

Delicious yellow-orange squash flowers lend a subtle hint of the gourd's flavor and a splash of color to pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

1 sliced yellow summer squash
1 sliced zucchini
Olive oil
1 pound al dente pasta
1 1/4 cups cooking water
8 ounces halved cherry tomatoes
7 squash blossoms
1 cup grated Pecorino Romano cheese
2 tablespoons fresh mint

Steps:

  • Saute squash and zucchini in olive oil in a skillet over medium heat until pale gold, about 8 minutes. Add pasta with cooking water, plus tomatoes, 4 sliced and 3 whole squash blossoms, cheese, and mint. Cook, stirring, until a sauce forms, about 1 minute. Drizzle with oil; toss.

ZUCCHINI AND SQUASH BLOSSOM SOUFFLéS



Zucchini and Squash Blossom Soufflés image

These summery savory soufflés are an elegant step up from zucchini pancakes and make a great first course. Be sure to have your guests seated at the table before serving. The soufflés will rise nicely, but they do fall rather quickly. If you have a zucchini patch, you're all set for this recipe; otherwise get just-picked squash at the farmers market. It should have shiny smooth skin. Choose zucchini that is small but not tiny (so-called baby squash can be bitter).

Provided by David Tanis

Categories     dinner

Time 1h

Yield 6 to 8 small soufflés

Number Of Ingredients 15

4 tablespoons unsalted butter, plus more for greasing ramekins
1/4 cup flour
1 1/2 cups whole milk or half-and-half, more as needed
1 thyme sprig
1 bay leaf
Salt and pepper
Pinch of cayenne
A little freshly grated nutmeg
2 pounds small fresh zucchini, coarsely grated, about 4 cups
4 large eggs, separated
1 small green serrano chile, finely chopped (optional)
4 ounces Emmentaler or Gruyère cheese, grated, or a mixture with 1/4-part Parmesan
1 tablespoon finely cut chives
2 tablespoons rough-chopped basil
6 to 8 squash blossoms, tough part removed, torn into 1/2-inch strips

Steps:

  • Butter ramekins well and set aside. Heat oven to 400 degrees.
  • Make a thick béchamel sauce: Melt 4 tablespoons butter in a heavy bottomed saucepan. Stir in flour and cook together over medium heat for a few minutes, without browning. Slowly add milk or half-and-half, stirring constantly with a wire whisk. Add thyme sprig and bay leaf and simmer over very low heat for 15 minutes, whisking occasionally, and adding a little more milk or half-and-half if the sauce gets too thick. Remove and discard thyme sprig and bay leaf. Season sauce well with salt and pepper, then add cayenne and nutmeg. Remove from stove and let cool slightly.
  • Meanwhile, sprinkle grated zucchini with 1 teaspoon kosher salt and mix well. Put zucchini in a colander and let drain for 15 minutes. Working with one handful at a time, squeeze all excess liquid from zucchini. Discard liquid or use for another purpose (such as soup).
  • Pour egg yolks into béchamel sauce and beat until smooth. Add zucchini, chopped chile and grated cheese and mix well with a wooden spoon or spatula. Add a bit more salt and pepper, then add chives, basil and squash blossoms. Mix to distribute.
  • In a separate bowl, beat egg whites until stiff. Stir 1/4 of the beaten whites into the zucchini mixture to lighten it, then carefully fold in remaining whites. Quickly spoon soufflé batter into ramekins. Place ramekins on a baking sheet and bake at 400 degrees for 10 minutes. Lower heat to 350 and rotate baking tray. Bake an additional 10 to 15 minutes, until tops are nicely browned and a small knife inserted emerges dry. Serve immediately.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 497 milligrams, Sugar 5 grams, TransFat 0 grams

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Top Asked Questions

How to cook squash and zucchini for pasta?
Cook the zucchini and squash until slightly wilted, 1 minute, then add the lemon juice. Cook for 1-2 minutes more, until the squash and zucchini are just for tender. Off the heat, stir in the cooked spaghetti, Parmesan cheese, basil and lemon zest. Top with additional Parmesan cheese, if desired. Serve immediately.
How to cook zucchini blossoms for pasta?
Add zucchini blossoms and simmer until tender, about 10 minutes. Sprinkle cornmeal into mixture and stir constantly until thickened, about 5 minutes. Gently fold penne pasta into zucchini blossom mixture and top with Parmesan cheese, salt, and black pepper.
How do you cook butternut squash with feta cheese?
Then toss butternut squash cubes with olive oil, salt and pepper and place in a baking dish. Place the feta in the middle and add another drizzle of olive oil with a fresh cracks of fresh pepper. Bake for 30 minutes and move the squash cubes around just slightly - do not disturb the feta.
How to cook spaghetti squash noodles with feta?
This baked feta pasta recipe uses creamy feta and roasted tomatoes as a delicious sauce for spaghetti squash noodles. Preheat oven to 400°F. Start cooking your spaghetti squash using my ring method. The squash cooks at 400°F as well so you can easily bake the squash and feta at the same time.

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