Zucchini, Feta and Squash Blossom Pasta

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. Scoop into a large shallow bowl and garnish with basil leaves. Serve warm or at room temperature.
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