Pasta ai Fiori di Zucca (Pasta with Zucchini Blossoms)

This penne pasta with squash blossoms and cornmeal is topped with grated Parmesan for a simple, tasty, gourmet dish flavored with parsley and saffron.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 299 Calories

Ingredients

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

Recipe Instructions

Step 1

Fill a large pot with water, stir in 1/2 teaspoon salt, and bring to a boil. Cook penne in boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/2 cup pasta-cooking water.

Step 2

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

Step 3

Heat olive oil in a large skillet over medium-low heat. Cook and stir garlic in hot oil until it begins to brown, 3 to 5 minutes. Stir in reserved pasta-cooking water, parsley, and saffron until combined. Add zucchini blossoms and simmer until tender, about 10 minutes. Sprinkle with cornmeal; stir constantly until thickened, about 5 minutes.

Step 4

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