Pasta Ai Fiori Di Zucca (Pasta With Zucchini Blossoms)

Harvest a batch of zucchini or summer squash blossoms from your garden and use them to create a quick gourmet pasta dish flavored with saffron and parsley.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 299 Calories

Ingredients

• ½ teaspoon salt
• 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

Recipe Instructions

Step 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.

Step 2

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

Step 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.

Step 4

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