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Penne with Zucchini Blossoms

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner Italian
Penne with Zucchini Blossoms
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
  • 2 tablespoons fine cornmeal
  • 2 tablespoons grated Parmesan cheese
  • salt and freshly ground black pepper to taste
Instructions
1
Boil a large container of water with a moderate amount of salt until it reaches a rolling boil.
2
Add penne pasta and cook, stirring occasionally, until the pasta is cooked through but still retains some firmness in the center, approximately 11 minutes.
3
Set aside, reserving half a cup of the cooking water for later use.
4
Prepare zucchini blossoms by cleaning and rinsing them, then removing the inner parts (the stigma or anthers).
5
Chop the zucchini blossoms into coarse pieces.
6
Heat a generous amount of olive oil in a large skillet over a medium-low heat setting.
7
Cook and stir minced garlic in the hot oil until it starts to turn a golden brown color, taking around 3 to 5 minutes.
8
Stir in the reserved pasta water, chopped parsley, and saffron until everything is well combined.
9
Add the prepared zucchini blossoms to the skillet and simmer them until they become tender, approximately 10 minutes.
10
Sprinkle a layer of cornmeal over the zucchini blossoms and stir constantly until the mixture thickens, taking around 5 minutes.
11
Combine the cooked penne pasta with the zucchini blossom mixture and top it off with grated Parmesan cheese, a pinch of salt, and some black pepper.