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Pasta Ai Fiori Di Zucca (Pasta With Zucchini Blossoms)

Rated as 4.5 out of 5 Stars

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

45 m servings 299 cals
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 299 calories; 9 g fat; 46.4 g carbohydrates; 9.4 g protein; 2 mg cholesterol; 342 mg sodium. Full nutrition

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Reviews

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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...

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 i...