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Simply delicious and Spectacularly Great Looking! An impressive dish to serve for that special night, or any night really....but you tell me!
Pasta Ai Fiori Di Zucca (Pasta With Zucchini Blossoms)
Prep 15 minutes, Cook 30 minutes
Ingredients
1/2 teaspoon salt
1 (8 ounce) package penne pasta
19 fresh zucchini blossoms (reserve 4 for garnish)
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
Directions
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.
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