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Categories:Viewed: 66 - Published at: 4 years ago
Ingredients
- 5/8 cup zucchini blossoms about 16
- 3/4 pound capellini or spaghetti
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 4 cloves garlic minced
- 1 pinch pepper flakes
- 1 cup cherry tomatoes halved
- 2 1/8 ounces garlic scapes about 2 bunches trimmed and cut in 1-1/2-inch, 4 cm lengths
- 1/4 teaspoon pepper
Method
- Remove stamens from zucchini blossoms; remove petals. Discard stems. Set aside.
- In large pot of boiling salted water, cook pasta according to package directions. Reserving 1/2 cup of the cooking liquid, drain.
- Meanwhile, in large skillet, heat oil and butter over medium-high heat; cook garlic and hot pepper flakes, stirring, until fragrant, about 1 minute. Add tomatoes; cook, stirring, until softened, about 3 minutes. Stir in garlic scapes; cook, stirring, for 1 minute.
- Stir in zucchini stamens and petals; cook, stirring, just until wilted, about 1 minute. Stir in pasta, pepper and enough of the reserved cooking liquid to coat; cook, stirring, for 1 minute.
