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

Gallery

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

299 calories; protein 9.4g 19% DV; carbohydrates 46.4g 15% DV; fat 9g 14% DV; cholesterol 2.2mg 1% DV; sodium 341.5mg 14% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/30/2015
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 that zucchini blossoms in most instances would be difficult to come by, don’t hesitate to prepare this without them. If I hadn’t prepared this myself and had been blindfolded, I wouldn’t even have known they were in there. Still, a delicious dish nonetheless. Read More
(11)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/29/2015
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 that zucchini blossoms in most instances would be difficult to come by, don’t hesitate to prepare this without them. If I hadn’t prepared this myself and had been blindfolded, I wouldn’t even have known they were in there. Still, a delicious dish nonetheless. Read More
(11)
Rating: 5 stars
05/03/2015
A fantastic pasta dish made like traditional pasta in Italy: simple and full of flavour. I made up the sauce while the pasta was cooking and the timing was right on for my bucatini. This dish is as beautiful as it is delicious. The colours are bursting as is the flavour. I think a key factor here is to use a smooth pasta, not rigata it really makes a difference. Thank you robwala for sharing this lovely recipe. Read More
(3)