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Orecchiette with Zucchini Blossoms, Baby Tomatoes and Feta

Orecchiette with Zucchini Blossoms, Baby Tomatoes and Feta


  • 1 pound orecchiette
  • Olive oil, for drizzling
  • 2 cloves garlic, minced
  • ½ tsp. red chili flakes
  • 2 medium sized zucchinis
  • 1 pint orange baby tomatoes
  • 1 bunch zucchini (or squash) blossoms, about 20
  • 3/4 cup feta cheese, crumbled
  • Salt and pepper, to taste
  • Good olive oil, for finishing


  1. Start by bringing a large stockpot of water up to a boil. Season the water with a large handful of salt.

    Cook the pasta per the package directions until al dente.

  2. While the pasta is cooking, bring a large skillet up to medium heat. Add in 2 tbsp. of olive oil and bring up to heat. Next add in the garlic and chili flakes and sauté until lightly golden and fragrant, about 2 minutes.

  3. Next, wash and slice the zucchini in half lengthwise. Then slice into ¼ inch thick half moon slices. Add to the pan along with the baby tomatoes, season with salt and pepper and cook for 5 minutes. The tomatoes should soften and just begin to burst.

  4. Lastly add in the squash blossoms. Gently tear them into long strands directly into the skillet and cook for 2-3 minutes more.

  5. Once the pasta is cooked add it directly into the skillet with the veggies. Add a little pasta water to the skillet to make a sauce. Taste and add more salt and pepper if needed.

  6. To plate serve family style with the feta cheese crumbled on top and then gently mixed through. Drizzle with a little olive oil and serve warm or room temperature.


    Recipe Courtesy of Megan Mitchell

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©2017 Megan Mitchell