Linguine with Squash Blossoms and Lemon Cream Sauce

Linguine with Squash Blossoms and Lemon Cream Sauce
Photo by Scott Phillips


  • 1 cup heavy cream
  • 24 large squash blossoms, stems and stamens removed, blossoms torn in half
  • ½ tsp. finely grated lemon zest
  • 2 heaping Tbs. minced shallot
  • Freshly ground black pepper
  • 2 cloves garlic, smashed with the side of a chef’s knife and peeled
  • 2 Tbs. extra-virgin olive oil
  • + 7 more ingredients
    • 1 medium zucchini (about 6 oz.), cut into 2x¼-inch strips
    • 1 tsp. fresh lemon juice
    • 2 Tbs. thinly sliced fresh basil leaves
    • 12 oz. dried linguine
    • 2 Tbs. freshly grated Parmigiano-Reggiano; more for serving
    • 2 Tbs. pine nuts, toasted
    • Kosher salt

Bring a large pot of well-salted water to a boil. Cook the linguine according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water and then drain the linguine. While the linguine cooks, heat the olive oil in a 12-inch skillet over medium heat. When the oil is sh...

View full recipe at Fine Cooking


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