This quirky recipe from Spoon Fork Bacon holds onto the last glimpse of summer, served hot or cold, this dish is perfect for those darkening summer nights. Refreshing and delicious this recipe combines the summery sizzle of zucchini blossom with hints of autumnal smoked Gouda. This pasta is perfect for those that love leftovers as it can also be served cold with a drizzle of zesty lemon. Hot in the US, the zucchini blossom trend is due to hit our shores anytime soon. Butternut or acorn squash can also be added for those who want autumn to come a little sooner. A perfect meal for an August evening with slightly less than perfect weather.
1/2 lb. angel hair pasta
1 1/2 tablespoons extra virgin olive oil
1 tablespoon salted butter
1 shallot, minced
2 garlic clove, thinly sliced
10 zucchini blossoms, quartered lengthwise or roughly chopped
2 teaspoons minced thyme
2 roma tomatoes, seeded and diced
4 ounces smoked gouda, cut into small (1/8”) cubes
salt and pepper to taste
1. Fill a large pot with water and bring to a boil. Add a small handful of salt and add pasta. Boil pasta, stirring frequently, until pasta has cooked through completely, about 4 to 6 minutes.
2. Drain pasta, reserving 1/2 cup of pasta water.
3. In a large skillet melt oil and butter over medium heat and add shallot and garlic. Lightly fry for 2 to 3 minutes.
4. Increase heat to medium-high and stir in zucchini blossoms. Saute for about 3 minutes. Add pasta, season with salt and pepper and toss together.
5. Add the thyme, tomatoes and smoked gouda and gently toss together. Adjust seasoning and remove from heat. (Gouda should begin to melt, but still maintain a slight texture) Serve.