Pasta ai Fiori di Zucca (Pasta with Zucchini Blossoms)
Description
This penne pasta with squash blossoms is topped with grated Parmesan cheese for a simple, tasty, gourmet dish flavored with parsley and saffron.
Ingredients
•
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
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2 tablespoons fine cornmeal
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2 tablespoons grated Parmesan cheese
•
salt and freshly ground black pepper to taste
Directions
1
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.
2
Clean and rinse zucchini blossoms, removing the inner parts (stigma or anthers); coarsely chop the flowers.
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.
4
Gently fold penne into zucchini blossom mixture and top with Parmesan cheese, salt, and pepper.