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