Fresh Beet Pasta with Summer Squash and Squash Blossoms

A fresh pasta dish perfect for the transition from summer to fall, with ingredients from my local farmers’ market.

16 oz (450 g) fresh beet pasta (go for a thicker noodle like linguini, pappardelle, or tagliatelle) OR ~12 oz (340 g) dried pasta
Olive oil
3 cloves garlic, minced
1 medium (~7 oz / 200 g) zucchini, thinly sliced into half-rounds
1 medium (~7 oz / 200 g) yellow summer squash, thinly sliced into half-rounds
2 cups raw spinach (either baby spinach or about 7 bunches spinach leaves), well washed and drained, roughly chopped
1 sprig rosemary, finely chopped
10 basil leaves
10 squash blossoms, cleaned and with anthers removed
~2 TBSP lemon juice
salt
freshly ground pepper
Grated Parmesan, to taste

View the full recipe at I’ll Make It Myself! →