Best 6 Pasta With Tomatoes Squashes And Blossoms Recipes

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**Jump into the symphony of flavors with our delectable pasta dishes, where tomatoes, squashes, and blossoms dance together in culinary harmony.**

From the classic Pasta with Tomatoes and Squash to the innovative Pasta with Squash Blossoms and Pancetta, each recipe is a testament to the versatility and charm of these vibrant ingredients. Dive into the simplicity of Pasta with Tomatoes and Zucchini, a dish that captures the essence of summer with every bite. Savor the creamy richness of Pasta with Butternut Squash and Goat Cheese, where sweet squash and tangy cheese intertwine seamlessly. For a burst of color and crunch, try the Pasta with Summer Squash and Peas, a vibrant medley of fresh vegetables. And don't miss the Pasta with Squash Blossoms and Pancetta, where delicate blossoms add a touch of elegance to this savory dish. With step-by-step instructions and helpful tips, these recipes are sure to delight your taste buds and impress your dinner guests.

Here are our top 6 tried and tested recipes!

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.

PASTA WITH TOMATOES



Pasta with Tomatoes image

Earlene Ertelt of Woodburn, Oregon found the recipe for Pasta with Tomatoes in the newspaper a few years ago and has used it frequently ever since. "My husband, Charles, and I are busy on our farm and with other activities, so quick and easy dishes like this one are very important to me," Earlene asserts.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 7

2 large tomatoes, chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked bow tie pasta or spaghetti
Fresh basil and grated Parmesan cheese, optional

Steps:

  • Combine the tomatoes, basil, garlic, salt and pepper. Serve over pasta. If desired, garnish with basil and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 245 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 610mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 4g fiber), Protein 9g protein.

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.

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

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

SPAGHETTI WITH SUMMER SQUASH AND TOMATOES



Spaghetti with Summer Squash and Tomatoes image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

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.

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL



Pan-Cooked Summer Squash With Tomatoes and Basil image

This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 1/2 pounds medium or small zucchini or other summer squash, thinly sliced or diced depending on what shape squash you use
2 garlic cloves, minced
1 pound ripe tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced
Salt
freshly ground pepper
1 to 2 tablespoons chopped or slivered fresh basil (to taste)

Steps:

  • Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
  • Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams

Tips:

  • Prep your ingredients beforehand. This recipe involves many components, so it's essential to have everything prepped and ready to go before you start cooking.
  • Use ripe, flavorful tomatoes. The quality of your tomatoes will significantly impact the dish's overall flavor. Choose ripe, juicy tomatoes for the best results.
  • Don't overcrowd the pan. When cooking the zucchini and squash, be sure not to overcrowd the pan. This will prevent them from cooking evenly.
  • Season to taste. Taste the dish throughout the cooking process and adjust the seasonings as needed.
  • Serve immediately. Pasta is best served immediately after it is cooked. This will prevent it from becoming soggy.

Conclusion:

Pasta with Tomatoes, Squashes, and Blossoms is a delicious and versatile dish perfect for any occasion. With its vibrant colors and flavors, this dish is sure to impress your guests. So next time you're looking for a quick and easy meal, give this recipe a try.

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