Linguine with squash blossoms, pepitas, and tuscan kale

This weeknight dinner is seasonal and satisfying.

I love cooking with squash or zucchini blossoms [stuffed squash blossoms! or petit pois and zucchini flower salad] as they add a subtle sweetness and flowery touch to compliment other robust flavors.

Tips: Fresh pasta is simple to make and cooks so fast, but in a pinch, use your favorite store-bought variety.

Linguine with squash blossoms, pepitas, and tuscan kale

(serves 2)

1/2 lb of fresh linguine pasta
8-10 squash blossoms
a handful of pepitas (pumpkin seeds)
7-8 leaves tuscan kale
3 cloves garlic, minced
1/3 of a lemon (juice and zest)
1/2 t red pepper flakes
olive oil
salt, pepper

1. Bring a pot of salted water to boil. In the meantime, mince the garlic and remove the stems from both the kale and the squash blossoms. Chop blossoms roughly; fold kale leaves and cut into ribbons.

2. In a large pan, heat up 3-4 T of olive oil. Add garlic, sauté lightly. Lower heat and add kale and pepitas. Cook for 2 minutes, then add lemon juice.

3. Add pasta to the pot and cook for about 4-5 minutes (or according to package instructions). When al dente, add squash blossoms to the pot.

4. Drain pasta and blossoms, reserving about 1 cup of the pasta water.

5. Add pasta and blossoms to the pan, top with lemon zest and red pepper flakes. Mix to combine and cook for another minute.