pasta ai fiori di zucca (pasta with zucchini blossoms)

pasta ai fiori di zucca (pasta with zucchini blossoms)
  • 1/2 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


  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.

08/31/2019
pasta ai fiori di zucca (pasta with zucchini blossoms), recipe PT15M PT1H 5 455 calories

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