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Pasta Ai Fiori Di Zucca (Pasta With Zucchini Blossoms)

Pasta Ai Fiori Di Zucca (Pasta With Zucchini Blossoms)

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
robwala

robwala

Fresh squash blossoms and parsley give this pasta dish a wonderful summer flavor. Use your favorite pasta shape.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 438 mg
  • 18%

Based on a 2,000 calorie diet

Directions

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