This is literally a 10 minute pasta sauce with a fancy name! You can use any vegetables you like cauliflower, broccoli - you name it - the harder veggies should be blanched first.
Pasta with Zucchini & Squash Blossoms
3 medium zucchini, seeded & sliced
1/4 cup of extra virgin olive oil
2 cloves of garlic
2-3 slices of prosciutto, diced
handful of cherry tomatoes, halved
chili flakes as desired
8 squash blossoms
fresh pasta of your choice
Cleaning the squash blossoms:
1. Wash in a bowl of cold water
2. Remove inner pistol & stamen
3. Pat dry with a paper towel
4. Rip into pieces
In a large skillet - brown the garlic in olive oil & discard.
Bring heat up to med-high & toss in veggies & chili flakes.
Sauté until veggies are half cooked (for zucchini about 4 minutes).
Then add prosciutto & tomatoes.
Continue sautéing for another couple of minutes until your vegetables are cooked through but not mushy.
Season with salt.
Toss your sauce, fresh cooked pasta & half of the squash blossoms. Note: It may be necessary to add a spoonful or two of pasta water if it looks a little dry.
Drizzle with olive oil & sprinkle the remaining squash blossoms on top.