Healthy Delectables: The Show
Episode One Recipe for Stuffed Squash Blossoms
¼ lb of Squash Blossoms (count about 4-5 per person)
1 Garlic Clove
¾ Cup Fresh Ricotta Cheese
1 Generous Tablespoon of Mascarpone Cheese
3 Fresh Basil Leaves
1 Tablespoon Extra Virgin Olive Oil + more for drizzling
2 Cups Whole Wheat Penne
About 1 Cup Cherry Tomatoes, halved.
Big Bunch of Arugula
About 1/8 Cup Pinenuts, toasted
Grated Parmesan Cheese
Sea Salt to taste
Preheat oven to 425°F. Crush and peel 1 garlic clove. Blend all ingredients in a food processor, or in a medium bowl, if you are using an immersion blender, for about 5-10 seconds.
Gently rinse squash blossoms and let air dry on a paper towel. Take about 1 teaspoon of the ricotta-mascarpone mixture, and gently pull open the bud of the squash blossom, and place the mixture inside. Place the stuffed squash blossoms in a pyrex or other baking dish. Drizzle with a little olive oil and put in the oven for 15-20 minutes. Meanwhile, cook and drain whole wheat penne pasta. Toast the pinenuts till lightly browned (about 5 minutes) in a small pan over medium-low heat on the stove. Keep an eye on the blossoms, so the petals don’t burn. They are ready when the cheese looks melted and cooked and the petals have slightly wilted. Throw the drained penne in a big bowl, toss in halved cherry tomatoes, and a big handful of arugula, and toasted pinenuts. Drizzle with Olive Oil (about 2 tablespoons), and Sea Salt to taste. Toss until the arugula has wilted slightly in the pasta mixture. Plate in medium bowls and top with freshly grated parmesan and about 4-5 squash blossoms per person.
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