1. my camera isnt working properly, hence the low quality photos. sorry.
2. i am currently in love with roasting grapes and i decided it was high time i made a pasta dish in which i could use them.
3. eat this. its really good.
oh 4. i actually hate whole wheat pasta, it always tastes like bird food pasta to me BUT there is ONE brand that i will eat (sorry its only available in Texas) but if you can find a whole wheat noodle that you like then use it because the nuttiness that it contributes to the dish is wonderful, if not, then use regular pasta.
What You Need for 2 Servings: (or one LARGE me sized serving)
4-6 ounces of spaghetti (take the bowls that you plan to serve your pasta in, fill ONE up with enough dried pasta so that it looks like the amount you’d eat (if you were going to be eating dried pasta) and thats going to be the amount you want to use total because it will double in size)
1 cup red seedless grapes
6 squash blossoms
1/2 c all purpose flour
dried italian blend herbs
cayenne or red pep flakes
3 T goat cheese
good olive oil
1 garlic clove, smashed
salt, black pepper
1) preheat your oven to 425
2) clean your squash blossoms. cut off the end and pull out the stamen (pollen parts) cut the blossoms into 1/2 inch rings
3) combine the flour, italian seasoning, a pinch of salt and some cayenne or red pep flakes in a bowl. toss the squash blossom rings in the flour.
4) heat up some canola or veg oil in a sauce pot over medium
5) put the grapes on a sheet tray with a drizzle of olive oil, big pinch of salt and black pepper. put them in the 425 oven for about 8 minutes, until they are darker in color and kind of blistery (taste one and see) they are like salty, sweet, warm wine gushers.
6) while your grapes are roasting drop the floured squash blossoms into the hot oil for about 2 minutes just until they start to turn golden. don’t expect a deep fried kind of coating on these, the flour is just to enhance the crispiness.
set the fried blossoms on a paper towel to drain the excess oil.
7) your grapes are probably almost finished..
8) heat up 1.5 T of olive oil and the smashed garlic clove in a saute pan
9) goat cheese out of the fridge. crumble it up.
10) once your pasta is cooked, strain it and transfer it to your saute pan with olive oil and garlic (remove the garlic clove first) add in your grapes, squash blossoms and half of the goat cheese. give it a little shake shake to get the cheese melting and all the flavors hangin’. add a liberal amount of cracked black pepper, a pinch of salt and serve garnished with the remaining goat cheese.