Fettuccine Con Fiori di Zucca RecipeNothing excites me more than making a quick pasta at the height of the summer season. When the famers market tables are gorging with the earths bounty, every colour in the rainbow is on display, and vegetables are plump and ripe from the warm summer sun. You know the flavour will be bursting and every dish you make will be spectacular. This dish was inspired by the many squash blossoms growing in my garden. After a small battle with the bees, I was able to harvest the blossoms, carefully rinse them and prepare them for the dish. The idea was to stay light and simple since squash blossoms have such a delicate flavour. I gave a bit of depth to the dish with toasted pine nuts and Ontario cheddar cheese. Here is the recipe!
- 10 squash blossoms, rinsed and roughly chopped
- 3 plump vine tomatoes, diced
- 2 small sweet onions or shallots, sliced
- 1/2 clove of garlic, finely shredded
- 2 small summer squash (yellow zucchini), thinly sliced
- 2 tbsp pine nuts, lightly toasted
- 10 basil leaves, chiffon
- 2 tbsp coconut oil
- drizzle of extra virgin olive oil
- salt and pepper to taste
- 1/4 cup Ontario cheddar, shredded
- 250g fettuccine
- In a medium pot of salted boiling water, add fettuccine.
- In a large saucepan on medium heat, using half the amount of coconut oil, sauté the onions until soft and translucent. Set aside.
- Using the remaining coconut oil, on medium high heat, sauté the squash until slightly brown, sprinkle with salt to encourage browning. Set aside with onions.
- Add tomatoes and reduce heat to med-low. Cook for 5 minutes
- Add shaved garlic and continue cooking.
- While this is cooking, lightly toast pine nuts in a small non-stick pan for 2 min.
- When pasta is ready, add to pan along with squash blossoms, onions and squash, pine nuts and basil chiffonade. Drizzle with olive oil and mix to combine.
- Finish with freshly shaved cheddar cheese.