Garden Squash and Nasturtium Butter Pasta

60 minutes Prep: 40 minutes Cook: 20 minutes

364 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

20	each	nasturtium flowers
2	each	shallots	diced small
1	teaspoon	savory	finely chopped, fresh
1	teaspoon	thyme	finely chopped, fresh
4	tablespoons	sweet butter
1	x	salt and black pepper
4	each	yellow squash	tiny, with flowers
4	each	squash	green, tiny, with flowers
1/2	cup	chicken broth
2	servings	tagliatelle

Directions

Separate nasturtiums from stems and chop them.

Blend flowers, shallots, and herbs together with butter and season with salt and pepper.

Slice squash into thin rounds and squash blossoms into ribbons.

Keep each separate.

Gently sauté squash alone in half the nasturtium butter for 2 to 3 minutes.

Add chicken stock and squash blossoms and simmer while you cook the pasta.

Drain pasta and add it with remaining nasturtium butter to squash; season and mix well.

Serve garnished with additional nasturtium blossoms.

Variation: Delicate vegetables that won't overpower nasturtium butter - for example, whole shallots, fava beans, peas, or leeks - can be added or used in place of squash.

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Nutrition Facts

Serving Size 481g

Amount per Serving

Calories 364 63% of calories from fat

	% Daily Value*
Total Fat 25.0g	39%
Saturated Fat 15.0g	75%
Trans Fat 0.0g
Cholesterol 62mg	21%
Sodium 1109mg	46%
Total Carbohydrate 33.0g	11%
Dietary Fiber 10.0g	38%
Sugars 19.0g
Protein 10.0g	20%

Vitamin A	48%		Vitamin C	146%
Calcium	18%		Iron	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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We had three leeks and two small zucchini left, then we came here and found this recipe, following the ingredients and directions, the pasta was great taste, we used low-fat sour cream, added another small tomato, excellent.

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