Pasta Ai Fiori Di Zucca (Pasta With Zucchini Blossoms) recipe

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Ingredients

½ teaspoon salt
1 (8 ounce) package penne pasta
15 fresh zucchini blossoms
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 bunch fresh parsley, chopped
1 teaspoon saffron threads
2 tablespoons fine cornmeal
2 tablespoons grated Parmesan cheese
salt and freshly ground black pepper to taste

Nutrition Info

298.7 calories
carbohydrate: 46.4 g
cholesterol: 2.2 mg
fat: 9 g
fiber: 2.7 g
protein: 9.4 g
saturatedFat: 1.7 g
servingSize: -
sodium: 341.5 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with water, stir in 1/2 teaspoon salt, and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes, drain, reserving 1/2 cup of pasta-cooking water.

  2. Clean and rinse zucchini blossoms, removing the inner parts (stigma or anthers), coarsely chop the flowers.

  3. Heat olive oil in a large skillet over medium-low heat, cook and stir garlic in the hot oil until it begins to brown, 3 to 5 minutes. Stir parsley, saffron, and reserved 1/2 cup of pasta-cooking water into skillet, stir to combine. Add zucchini blossoms and simmer until tender, about 10 minutes. Sprinkle cornmeal into mixture and stir constantly until thickened, about 5 minutes.

  4. Gently fold penne pasta into zucchini blossom mixture and top with Parmesan cheese, salt, and black pepper.

Recipe Yield

4 servings

Recipe Note

Fresh squash blossoms and parsley give this pasta dish a wonderful summer flavor. Use your favorite pasta shape.

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