Ingredients

The following ingredients have 6 Servings
  • 2 T olive oil
  • 12 oz linguini or other similar pasta
  • 1 small sweet onion (sliced thin)
  • 3 garlic cloves (minced)
  • 1 large zucchini (diced)
  • 12 zucchini blossoms (cleaned and stem removed)
  • 4 oz cherry tomatoes
  • 1/2 C freshly grated parmesan cheese
  • 5 basil leaves chiffonade
  • Salt and pepper

Instruction

  • Bring a large pot of water to boil. Season generously with water and stir in pasta. Cook until al dente.
  • Meanwhile, heat olive oil in a large skillet over medium/high heat. Add onions. Cook, stirring occasionally, until beginning to soften (about 4-5 minutes). Stir in garlic, zucchini and tomatoes. Season with salt and pepper. Cook just a few minutes more until zucchini is just starting to soften a bit.
  • Once pasta is al dente, drain but reserve 1/2 C of the cooking water (just in case pasta gets dry). Add pasta to skillet and toss to distribute vegetables though the pasta. Reduce heat to medium/low and add parmesan cheese and zucchini flowers. Cook just a few minutes more. If pasta mixture seems dry, stir in a little of the reserved cooking water.
  • Stir in the fresh basil just before serving.