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 12-inch nonstick skillet up to heat over medium. Add in 2 tbsp. of olive oil then add in the garlic and chili flakes. 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 moons. Add to the pan along with the baby tomatoes, season with salt and pepper and cook for 5 minutes on a medium simmer. 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 ready add it directly into the skillet with the veggies. Add a little pasta water to the skillet to make a sauce if it looks too dry. Taste and add more salt and pepper if needed.
To plate serve family style with the feta cheese crumbled on top then gently mixed through. Drizzle with a little olive oil and serve warm or room temperature.
Recipe Courtesy of Megan Mitchell