Zucchini Feta and Squash Blossom Pasta
Ingredients
- 1 pound short pasta, such as rigatoni, penne, farfalle or rotini
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 3 medium zucchini, sliced into 1/2-inch-thick half-moons
- 4 ears sweet corn, kernels cut off (about 3 cups)
- 2 cloves garlic, finely minced or grated
- 12 to 15 squash blossoms, torn into 2-inch pieces
- 1/4 cup finely chopped basil, plus basil leaves for garnish
- 6 ounces feta, crumbled
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