This simple, gourmet seasonal pasta is so quick to make that it's perfect for busy nights. Zucchini blossoms are very delicate, so it's best to add them at the very last minute. Look for tightly closed bright yellow blossoms that are free of blemishes and use them within a day or two, because they don't last long in the refrigerator.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
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.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 295 mg
- Sugars 2 g
- Protein 14 g
- Calories 415.0
- Total fat 8 g
- Cholesterol 8 mg
- Saturated fat 3 g
- Total carbohydrate 71 g
%RDI
- Iron 22.0
- Folate 90.0
- Calcium 5.0
- Vitamin A 6.0
- Vitamin C 15.0
