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Ingredients45 m servings 299 cals
Original recipe yields 4 servings
- 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.
- Gently fold penne pasta into zucchini blossom mixture and top with Parmesan cheese, salt, and black pepper.
Per Serving: 299 calories; 9 g fat; 46.4 g carbohydrates; 9.4 g protein; 2 mg cholesterol; 342 mg sodium. Full nutrition
ReviewsRead all reviews 2
While this was very good, I can’t honestly say that the addition of the zucchini blossoms made it any more special. It was pretty, for sure, as well as fun and interesting to try. But given th...