Pasta ai Fiori di Zucca (Pasta with Zucchini Blossoms)
Recipe by robwala from allrecipes.com
Dinner 50 Mins.
Ingredients
4
4 servings
- •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
Instructions
- 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.
- Clean and rinse zucchini blossoms, removing the inner parts (stigma or anthers); coarsely chop the flowers.
- 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.
- Gently fold penne into zucchini blossom mixture and top with Parmesan cheese, salt, and pepper.
Nutritional Facts
Per 4 servings
- Calories: 299
- Carbohydrate: 46g
- Fat: 9g
- Fiber: 3g
- Protein: 9g
- Sugar: 2g
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