RIGATONI WITH SQUASH BLOSSOMS, ZUCCHINI, AND HOME-MADE RICOTTA

Prep Time – 30 min

Cook Time – 45 min

ORIGIN | ITALY

COURSE | MAIN

SERVINGS | 6

Every culture has traditions that ground it, and in our household, Sundays are unequivocally dedicated to Italian cuisine. As someone fortunate enough to be married to an Italian who possesses a passion for cooking, Sundays are not just about food; they are about honoring tradition, appreciating culinary artistry, and embarking on a gastronomic journey. While the allure of traditional recipes and familiar flavors is undeniable, we often seek to enrich these experiences by intertwining them with seasonal produce. Our preferred source is the local farmer’s market. It’s a place where the vibrancy of nature meets culinary inspiration, offering an array of fresh, local, and sometimes unique ingredients. This week’s find was squash blossoms! A revered ingredient in many cultures, squash blossoms have a nuanced, slightly sweet taste reminiscent of zucchini. Our decision to incorporate this into our dish was inspired by NY Times Cooking, which provided us with the recipe that became the foundation of our own creation.

DIRECTIONS

Make the Ricotta

  • In a heavy-bottomed pot, combine 1 gallon of milk with lemon juice and bring to a very low simmer.

  • Once curds form, remove it from the heat and let it set. (Tip: if curds are not developing, add an additional teaspoon of lemon juice.)

  • Using a sieve lined with cheesecloth, gently pour the mixture to separate the curd from the water.

  • Let drain and set aside.

For the Olive Oil Garnish

  • Combine olive oil with minced garlic, basil, lemon zest, add salt and pepper to taste.

  • Set aside.

Prep the Zucchini and Squash Blossoms

  • Wash the and pat the zucchini.

  • Keep the skin on. Slice into 2-inch by 1/4-inch strips.

  • Gently rinse squash blossoms and pat them dry.

  • Remove the pistils and trim the base.

  • Gently tear them in half lengthwise.

Start the Pasta

  • Cook according to package directions until al dente

  • In a large skillet, heat and add olive oil.

  • Add zucchini strips.

  • Season with salt and pepper.

  • Sauté 1 minute.

  • Scoop the pasta out with a large, slotted spoon into the skillet.

  • Add approximately 1 cup of the cooking water to the pasta to form the “sauce”.

  • Toss in 1/2 cup of the fresh ricotta.

  • Serve in a bowl topped and garnish with 2 tablespoons of drizzled garlic basil oil.

INGREDIENTS

Home-Made Ricotta

  • 1 gallon whole milk

  • 2 1/2 tablespoon lemon juice (fresh squeezed)

Garnish - Olive Oil Infused with Garlic and Basil

  • 2/3 cups of olive oil

  • 2 fresh garlic cloves minced

  • Zest of 1 lemon

  • 1/2 cup basil leaves, chopped

  • Salt and pepper to taste

Pasta

  • 1 zucchini

  • 12 or more squash blossoms

  • 2 tablespoon olive oil

PREP NOTES

To save time you could use store-bought ricotta.