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 caloriescarbohydrate: 46.4 gcholesterol: 2.2 mgfat: 9 gfiber: 2.7 gprotein: 9.4 gsaturatedFat: 1.7 gservingSize: -sodium: 341.5 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Pasta Ai Fiori Di Zucca (Pasta With Zucchini Blossoms)
Directions
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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.
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 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.
Gently fold penne pasta into zucchini blossom mixture and top with Parmesan cheese, salt, and black pepper.