Recipe courtesy of Curtis Aikens

Penne with Edible Flowers

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  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
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1 pound penne

3 tablespoons olive oil

1 tablespoon garlic, minced

1 cup sun-dried tomatoes, drained and thinly sliced

1/2 cup parsley, finely chopped

3 tablespoons chives, finely chopped

6 chive blossoms, broken into florets

1 cup assorted flowers, chopped (such as nasturtiums, pansies, dandelions), plus whole for garnish


  1. In large saucepan, of boiling salted water, add pasta and cook for 8 to 10 minutes, or until al dente.
  2. While pasta is cooking, heat the oil until hot in a small skillet. Add garlic and cook, stirring, 1 minute. Drain the pasta and put it in a very large bowl. Toss with warm garlic and oil, tomatoes, parsley, chives and chopped flowers. Garnish with whole flowers.
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