Roasted Tomato Summer Spaghetti With Squash Blossoms

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Reckless Abandon


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6 ounces whole wheat spaghetti or angel hair pasta

1/2 pint cherry or grape tomatoes, halved

3 Tbsp olive oil

2 garlic cloves, thinly sliced

1/2 bell pepper, diced (I use a small purple beauty bell pepper, red would work)

salt and pepper

1/2 cup pasta water reserved

1 tsp fresh oregano

1/2 cup squash blossoms, stems and stamens removed

4 Tbsp parmesan cheese

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