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Baby Squash, nasturtium blossoms, and herbs with pasta

by dig the dirt editor

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This herbed sauce is lovely on pasta with the bright colors of the petals and squashes.



 Baby Squash, Nasturtium Blossoms and Herbs with Pasta

by: Renee's Garden



18-20 nasturtium flowers
1 tablespoon chopped fresh thyme
1 tablespoon fresh sweet marjoram
1/4 cup chopped Italian broadleaf parsley
4 scallions, very finely chopped
3 small cloves garlic, minced
1/4 cup fresh basil, coarsely chopped
2 tablespoons unsalted butter, softened
salt and pepper to taste
6 baby yellow scallop squash with their blossoms
6 baby zucchini squash with their blossoms
1/2 cup chicken stock
squash blossoms
fettucine noodles for 2 people


  • Separate the nasturtium petals from their bases, discard bases, and chop the petals coarsely. 


  • Blend together with chopped herbs, scallion, garlic and butter and season with salt and pepper to taste.
  •  Allow the herb butter to stand for a half an hour to let the flavors blend together.


  • Cut the squashes into thin slices. 
  • In a skillet, melt 2 tablespoons of the herb butter and sauté the squash for 3 minutes.
  • Add the chicken stock and squash blossoms and simmer over low heat for a few minutes.


  • Heat salted water for the pasta and cook the pasta until done to your taste.
  • Drain pasta well and add with the rest of the herb butter to the squash.
  • Correct seasonings, mix well, garnish, and serve immediately

Serves 2


Nasturtiums, Herbs, garlic, recipes, Thyme, Parsley, squash, zucchini, Marjoram


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marcydiané commented on 06/01/12
I had fried zucchini blossoms in Italy - they were tasty. I see nasturtiums in the store, but haven&#x27;t tried them - what do they taste like?
gardengirl commented on 04/22/10