Pasta ai Fiori di Zucca (Pasta with Zucchini Blossoms)

Pasta ai Fiori di Zucca (Pasta with Zucchini Blossoms)

This penne pasta with squash blossoms is topped with grated Parmesan cheese 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

Recipe Instructions

Step 1
Clean and rinse zucchini blossoms, removing the inner parts (stigma or anthers); coarsely chop the flowers.
Step 2
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/2 cup of cooking water.
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 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 pepper.

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

Categories

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