Ricotta & Squash Blossom Pasta

Hey, what's going on everybody? I'm glad to have you guys back on my channel for today's recipe because it's going to be a very simple pasta dish that highlights the beauty of squash blossoms paired with a rich ricotta that is just the perfect finishing touch to just about any pasta recipe. All right, enough said, let's dive into the recipe. First up, you want to get your pasta cooking since this is all going to be a fairly quick process and this recipe I'm using I'm a huge fan of rigatoni pasta when it comes to a dish like this, but penne bowtie or fusilli will do just as well. Also, always make sure to cook your pasta in water that is at a rolling boil and salted similar to seawater. While the pasta is cooking, get a saute pan on high heat, add in some olive oil and freshly chopped garlic and lightly cook the garlic until it just starts to brown around the edges, then turn down the heat and slowly add in the white wine. Once the wine is in, turn the heat back up and let it reduce by half. At this time, you can strain the pasta, add a few chili flakes into the reduced wine, then add the pasta in and tear up some thyme, rosemary, and sage into the mix and give it a few flips to incorporate the At the very last minute, you want to add in the squash flowers and spinach so they don't wilt into nothingness and get lost just because they can be so delicate and tender. You want to watch out for that. After that, give it a few more flips and stirs to lightly cook the greens and then it's time to plate. Now, I did not make the ricotta in this video because I've gone through it a few times already on my channel, so I'll make sure to link it because you will need it to finish this recipe, so make sure you look out for that link. But now that the pasta is done, grab a warm plate and pile the squash blossom pasta as high as you can. Generously dollop the ricotta around the plate, crack some pepper on top, and you are good to go. That's it, ricotta and squash blossom pasta. What up guys? Okay, so the ricotta and squash blossom pasta is done. This was honestly kind of like a last minute on the fly decision for me. I was very hungry for pasta. I knew I had a bunch of these spaghetti squash flowers blooming out there and they were just going to go to waste because they just kind of fall off, especially these male ones. The ones that don't have the little squash attached to it, all they're meant for is pollination. So if you can catch them right when they're really big, ripe, and beautiful, you can use them for a bunch of different things, and I have probably another 20 or 30 out there that I can prune from. So this is kind of a way to kind of combine some of those ideas. Plus, like I said, I was very hungry for pasta and I know how to make ricotta cheese, which makes this a really beautiful dish. So I'm going to try this out, dig in, and tell you guys how I did and run through some of the flavors. Get some of that squash. The squash blossoms kind of have like a faint squash flavor, so it's really light, but it has just a really fresh taste to it. It's a little different than squash. Very good though. The spinach is like a nice filler, plus it adds that nice beautiful dark green. And you can add a ton of it if you want, or if you like spinach. So it kind of works out. And one of the things I like to do is just, like you saw in the video, is just to add the ricotta, you know, by itself, kind of on the side, almost as a topping as opposed to mixed in. Even though that's really good, I kind of like that kind of separation of flavors a little. Very delicious. I hope you guys enjoyed this recipe. If you did, subscribe to my channel, give this video a thumbs up, comment down below for future video requests. If you guys want to see more pasta dishes or more desserts, things like that, leave it in the comments below. Always check my description box all the way at the bottom for more info about the recipe, ingredients, things like that, and equipment lists. And I will see you guys next time with another recipe. Later folks!