| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 18g | 7g | 58g |
| sugars | fibre | protein | salt |
| 4g | 3g | 16g | 0.7g |
As a New Yorker, I’m always on the lookout for recipes that capture the diverse, vibrant flavors I love about this city. And let me tell you, this Pasta with Squash Blossoms and Ricotta truly hits the mark. It’s a dish that feels both luxurious and down-to-earth, a beautiful blend of textures and flavors that’s reminiscent of a warm summer evening in an outdoor Italian café.
A Fusion of Flavors
One of the things I adore about this Pasta with Squash Blossoms and Ricotta is how it marries different culinary traditions. The delicate squash blossoms bring a touch of elegance, while the ricotta offers a creamy richness that beautifully complements the pasta. The combination of lemon zest and fresh basil adds a refreshing brightness, making each bite a little burst of sunshine.
Health Benefits
Aside from being utterly delicious, this dish is also packed with nutritional benefits. Squash blossoms are not only visually stunning, but they are also low in calories and rich in vitamins. Ricotta cheese, while creamy and indulgent, is a good source of protein and calcium. The use of olive oil adds healthy fats, which are essential for absorbing vitamins and maintaining heart health.
If you’re looking to add more vegetables to your diet, this recipe is a fantastic way to do so without sacrificing taste. The combination of fresh basil and lemon zest not only brings a vibrant flavor but also packs an antioxidant punch. Plus, if you opt to include the toasted pine nuts, you’ll be adding a nice dose of essential nutrients like magnesium and zinc.
Perfect Pairings
This pasta dish is incredibly versatile and pairs wonderfully with a variety of other recipes. For instance, it can be served alongside a light, crisp salad like an Arugula Salad with Lemon Vinaigrette for a well-rounded meal. The flavors also complement a simple Classic Tiramisu if you’re in the mood for a dessert that continues the Italian theme.
If you enjoy this dish, you might also appreciate recipes that feature similar nuanced flavors, such as a Spaghetti Cacio e Pepe or a Linguine with Lemon, Garlic, and Thyme Mushrooms. Both dishes feature simple ingredients that come together in a symphony of taste, much like our Pasta with Squash Blossoms and Ricotta.
What You’ll Need
- 1 lb pasta (linguine or spaghetti)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 12 squash blossoms, cleaned and chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh basil leaves, chopped
- 2 tbsp lemon zest
- 1/4 cup toasted pine nuts (optional)
Method
Step One
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Step Two
In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Step Three
Add the cleaned and chopped squash blossoms to the skillet. Cook, stirring occasionally, for about 3-4 minutes until they are wilted and tender.
Step Four
Add the cooked pasta to the skillet, tossing to combine with the squash blossoms and garlic. If needed, add reserved pasta water a little at a time to reach desired consistency.
Step Five
Stir in the ricotta cheese, grated Parmesan, salt, and black pepper. Mix well until the pasta is evenly coated.
Step Six
Remove from heat and add the freshly chopped basil leaves and lemon zest. Toss to combine.
Step Seven
Serve immediately, topped with toasted pine nuts if using. Enjoy your Pasta with Squash Blossoms and Ricotta!
