- 1 pound dried orecchiette pasta
- 1 1/2 cups zucchini blossoms (see notes)
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons minced garlic
- 8 ounces fresh porcini or common mushrooms, rinsed briefly, tough stem ends removed, and thinly sliced
- 1/4 cup chopped fresh herbs such as mint and basil leaves and/or Italian parsley (choose one or a mixture)
- 2 cups cherry tomatoes such as Sweet 100s (about 12 oz.), rinsed, stemmed, and halved if larger than 3/4 inch
- Salt and fresh-ground pepper
- Parmesan cheese curls (optional)
- calories 643
- caloriesfromfat 32 %
- protein 17 g
- fat 23 g
- satfat 3.3 g
- carbohydrate 94 g
- fiber 5 g
- sodium 20 mg
- cholesterol 0.0 mg
How to Make It
In a 5- to 6-quart pan over high heat, bring 3 to 4 quarts water to a boil. Add orecchiette and cook, stirring occasionally, until barely tender to bite, 15 to 18 minutes.
Meanwhile, rinse and drain zucchini blossoms; reserve about four blossoms for garnish. Pull petals from remaining blossoms and cut lengthwise into quarters; discard tough stem ends and other parts.
Pour 2 tablespoons olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add garlic and porcini and stir just until mushrooms are limp and liquid is evaporated, 5 to 6 minutes. Stir in herbs and remove from heat.
Drain pasta, reserving 1 cup cooking liquid, and return to pan. Add mushroom mixture, along with tomatoes, quartered zucchini blossoms, remaining 1/4 cup olive oil, and salt and pepper to taste. Mix gently over medium-low heat until warmed through, 5 to 7 minutes. If pasta is too dry, add reserved cooking liquid as desired. Spoon into wide, shallow bowls and garnish portions with reserved whole zucchini blossoms. Top with parmesan curls if desired.