This dish takes full advantage of the season's finest with a fresh, vibrant pesto tossed together with pasta, garden tomatoes, and lots of sharp grated cheese. I took it a step further with fried zucchini blossoms for a touch of summer comfort- Italian style.
There is something about summer that leaves me feeling infinite, despite the chaos surrounding us in our day-to-day lives. It gives us something to look forward to even when most of us may not have a lot of plans right now- Evening walks, summer sunsets, daily surprises in the garden each morning to pick- the small joys and fleeting moments in life. There is comfort in the summer months.
A couple of years ago, I ran a series of Summer Comfort foods here on LTG showcasing an array of recipes that are light and refreshing, yet hearty and satisfying. I'm revisiting that series with today's dish.
Remember that scene from Under the Tuscan Sun (which if you look closely enough also featured fried blossoms), where Diane Lane serves all these different beautiful meals to the crew and the expressions on their faces with each bite is just pure bliss? You can see with a forkful of pasta, their stress simply melt away. Eating this meal took me back to that scene. And yes, while I realize how incredibly braggadocious that may sound, why else would I be sharing this recipe with you? Obviously, so that you too, may feel transported to Italy when you make it.
I digress. Today's dish is one of my favorite summer meals. I remember the first time my mother made fried zucchini blossoms for me and I had no idea what to expect from a fried flower, and yet it was one of the most delicious meals I had ever had. Many years back we shared a similar style dish with pumpkin flowers.
Ever since that summer, we have grown zucchini plants simply to pick and fry the flowers. Fun fact, we've never actually grown a zucchini in our garden, but honestly, I'd rather enjoy the flowers for the short time they are in season.
The second key ingredient to this dish is the pesto. We've been blessed with an abundance of basil and nothing can possibly top fresh pesto. It only takes a few minutes make in the bullet blender so you can have it on hand to toss with your favorite pasta, spread over crostini, top off pizzas, serve with eggs in the morning...
Finally, let's talk about the 'sauce.' This is not your typical sauce, as in, it doesn't need to be cooked down. The chunks of chopped juicy tomatoes bursting with each bite, keeps this dish refreshing for the summer.
So without further delay, let's jump into this medley of flavors and get cooking...
More Summer Comfort Recipes
- Summer Fruit Pancakes - Summer's freshest peaches and blueberries are tossed in a Boysenberry sauce and served over a batch of fluffy homemade pancakes.
- Summer Pesto Fettuccine - Savor the taste of summer with this seasonal classic bursting with fresh flavors and bright colors tossed with a hearty pasta.
- Brown Butter Herb Roast Chicken - For our next installment of Summer Comfort Food, we're bringing you a roast chicken brushed with brown butter and seasonal herbs.
- Roasted Tomato & Pepper Gazpacho - Cool down this season with this refreshingly delicious, hearty, cool soup. Loaded with fresh vegetables alongside Parmesan crisps, it's a perfect end note to everything the season embodies.
Fried Zucchini Blossoms with Pasta and Fresh Pesto
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 1 lb. your favorite pasta, prepared as directed
For the Zucchini Blossoms:
- 10-12 zucchini blossoms
- 2 eggs + 1 tablespoon cold water, beaten
- 1-1 1/2 cups AP flour
- 1-1 1/2 cups Italian-style bread crumbs
- Oil for frying
For the Pesto:
- 2 cups fresh basil
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/8 cup toasted pine nuts
- 3 tablespoons olive oil
- 2 teaspoons lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
For the Fresh Tomato Sauce:
- 3 large beefsteak or vine-ripe tomatoes
- 1 small red onion, chopped
- Handful fresh basil, chopped
- 2 large cloves garlic, grated
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1/4 cup grated Parmesan cheese
- Olive oil
Instructions
For the Zucchini Blossoms:
- Clean the blossoms well, then gently pat to dry. Dredge the flowers first in flour, egg wash, then bread crumbs.
- In a large cast iron pan, heat ¼-inch oil until it bubbles if you dip the end of a wooden spoon in it. Fry the blossoms then transfer to a paper towel- lined pan to absorb any access oil. Set aside until ready to serve.
For the Pesto:
- Combine all ingredients in a food process or bullet blender. Transfer to the refrigerator until ready to serve.
For the Fresh Tomato Sauce:
- In a large bowl, toss together all ingredients for the fresh sauce. Prepare pasta as directed, and add to sauce, tossing until incorporated.
- To serve, top each plate with a dollop of the fresh pesto, the fried blossoms, and extra grated cheese. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1
And that's our recipe for Fried Zucchini Blossoms with Pasta and Fresh Pesto! If you enjoyed today's recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you.
And if you have made today's recipe, tag us on Instagram with #LTGfood!
Happy Cooking!
Marta Skeledžija says
I absolutly adore fried zuccini flowers. And that dish looks so good
Catherine Pappas says
Thank you dear Marta. I love these fried blossoms as well. Have a great rest of the day.
Melanie williams says
Oh wow this is seriously impressive. I am feeling hungry just reading this and reminds me of going on holiday...yummy x
Catherine Pappas says
Thank you dear Melanie for visiting and leaving a kind comment. I hope that you have a beautiful rest of this Sunday.
ESHR PRKR says
Wow! I'm impressed! Reading took me back to the days my mom taught me a thing or two as well. She loved making recipes with pesto. She also taught me about my cheeses. The vegan in me loves the idea of zucchini flowers. I had no idea you could even eat them. Woah.
Catherine Pappas says
They are delicious!! Thank you for visiting and taking the time to leave a nice comment. Have a beautiful rest of this Sunday!
DAVID J MYERS says
Catherine, I'd never heard of fried spinach blossoms! This entree looks and sounds great though... I have had fried fiddlehead ferns and we both really liked them. Thanks for the idea! Stay Safe and Take Care, Big Daddy Dave
Catherine Pappas says
Dear Dave, This is an old recipe from when I was a child. My mom would pick the zucchini blossoms and fry them. I loved them. I hope you and Laurie are well and enjoying this Sunday!
Kristine Nicole Alessandra says
I have never tried fried zucchini blossoms but they do look like a must- try for me! My basil plants are not old enough for me to harvest from them, but when they do grow more foliage, I am making my own pesto!
Catherine Pappas says
It is wonderful to make these treats straight from the garden!! Everything is so fresh and clean! I love this time of year. Enjoy the rest of this Sunday!
Marysa says
My aunt made something like this for me years ago. I don't think I have access to zucchini blossoms! It would be awesome to be able to make these.
Catherine Pappas says
Dear Marysa, This is exactly one of the reasons I plant a garden. I have never seen these in the stores and so I plant zucchini each season. My mom used to make these for me when I was a little girl. She picked them from the garden as well. Have a beautiful day!!
Talya says
Oh wow I have never heard of zucchini blossoms as part of a dish. What a unique spin on a summer classic!
Catherine Pappas says
Thank you dear Talya for visiting. I hope that you enjoy this if you give it a try. Have a beautiful day!
angiesrecipes says
Such a great meal! Those fried zucchini blossoms look absolutely irresistible.
Catherine Pappas says
Thank you dear Angie. Have a beautiful day my friend. xo
Amanda says
This is such a beautiful dish! This is something my husband will absolutely love! Thank you for sharing!
Catherine Pappas says
Thank you Amanda. I hope that your husband enjoys this if you give the dish a try. Have a beautiful day!
leticia says
Gosh so interesting I would have never thought to eat the zucchini blossoms! and then fry them, crazy. Can't imagen how they taste, love it!
Catherine Pappas says
Dear Leticia, Thank you for visiting. The blossoms are very mild and are a favorite every planting season. Have a beautiful day!