Pasta With Tomatoes Squashes And Blossoms Recipes

SPAGHETTI WITH SUMMER SQUASH AND TOMATOES

Spaghetti with Summer Squash and Tomatoes image

Provided by Tyler Florence

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Kosher salt
1 zucchini, sliced into thin rounds
1 summer squash, sliced into thin rounds
1 pint cherry tomatoes
1/2 onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti

Steps:

Bring a large pot of salted water to a boil over high heat for the spaghetti.
Preheat the oven to 400 degrees F.
Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.

PAPPARDELLE WITH FRESH RICOTTA, SQUASH BLOSSOMS AND BASIL OIL

Pappardelle With Fresh Ricotta, Squash Blossoms and Basil Oil image

Ricotta is one of the great undersung cheeses and can be used in dozens of ways. Bake it in a hot oven in an earthenware dish with a little olive oil and rosemary, then spread it on toast for an antipasto or snack. Mix it with chopped cooked spinach or chard for filling ravioli or layering into baked pasta. Or, as is done here, fold the cheese into pappardelle noodles with barely cooked zucchini and squash blossoms and serve with basil oil and grated pecorino for a sensational summer pasta.

Provided by David Tanis

Categories dinner, quick, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

About 12 basil leaves, roughly chopped
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1/3 cup extra virgin olive oil
Salt
pepper
1 pound pappardelle or other pasta
2 tablespoons extra virgin olive oil
1/2 pound small zucchini, thinly sliced
Salt
pepper
About 12 squash blossoms, stems removed
1/2 pound fresh ricotta about 1 cup, at room temperature
Pecorino cheese, for grating

Steps:

To make the basil oil, in a small dish stir together the basil, garlic, lemon zest and olive oil. Add a little salt and pepper. Set aside for at least 15 minutes. Meanwhile, bring a large pot of salted water to a boil, add the pasta, and cook until al dente.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the zucchini, season with salt and pepper, and cook until barely done, 1 or 2 minutes. Turn off the heat. Tear the squash blossoms into strips.
Drain the pasta, reserving 1 cup pasta water. Add pappardelle to the skillet with the zucchini. Add squash blossoms, ricotta and a little salt and pepper. Quickly stir together with 2 wooden spoons, leaving the ricotta a little chunky. Add pasta water if necessary and transfer to a warm serving bowl.
At the table, top each serving with 2 teaspoons basil oil and a sprinkling of grated pecorino.

Nutrition Facts : @context http, Calories 503, UnsaturatedFat 16 grams, Carbohydrate 60 grams, Fat 23 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 406 milligrams, Sugar 3 grams

PASTA WITH WINTER SQUASH AND TOMATOES

Pasta With Winter Squash and Tomatoes image

If we're being truthful, this sweater weather recipe should really be called "winter squash and tomatoes with pasta," as the 2 pounds of squash far outweigh the 1/2 pound of penne it calls for. We think that's a good thing. Every single piece of pasta gets a generous coating of sauce, and there's even some left behind after the pasta is long gone. That's what bread is for.

Provided by Mark Bittman

Categories pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Salt and pepper
3 tablespoons extra virgin olive oil
1 tablespoon chopped garlic
1/4 cup sliced shallots
1/4 teaspoon crushed red pepper flakes, or to taste
2 cups chopped tomatoes
1 1/2 to 2 pounds peeled, cubed or shredded butternut or other winter squash, about 5 cups
1/2 pound cut pasta, like ziti or penne
Freshly chopped parsley or Parmesan for garnish.

Steps:

Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
When squash is tender - about 10 minutes for shreds, 15 or so for small cubes - cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.

Nutrition Facts : @context http, Calories 394, UnsaturatedFat 9 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 821 milligrams, Sugar 9 grams

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

Ingredients

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.

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