Pasta Ai Fiori Di Zucca (Pasta With Zucchini Blossoms)

clean squash blossoms and parsley supply this pasta dish a terrific summer season taste. Use your favored pasta form.

INGREDIENTS

• 15 fresh zucchini blossoms
• 1 bunch fresh parsley, chopped
• 1/2 teaspoon salt
• 1 (8 ounce) package penne pasta
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 2 tablespoons fine cornmeal
• salt and freshly ground black pepper to taste
• 1 teaspoon saffron threads

INSTRUCTIONS

1. Fill a large pot with water, stir in half teaspoon salt, and produce to a boil. Stir in penne and go back to a boil. cook pasta exposed, stirring on occasion, till cooked through but still firm to the bite, about eleven mins; drain, booking 1/2 cup of pasta-cooking water.
2. smooth and rinse zucchini blossoms, getting rid of the inner components (stigma or anthers); coarsely chop the vegetation.
3. heat olive oil in a massive skillet over medium-low warmness; prepare dinner and stir garlic in the hot oil till it begins to brown, three to 5 minutes. Stir parsley, saffron, and reserved half cup of pasta-cooking water into skillet; stir to combine. add zucchini blossoms and simmer until smooth, approximately 10 minutes. Sprinkle cornmeal into aggregate and stir continuously until thickened, approximately five minutes.
4. lightly fold penne pasta into zucchini blossom aggregate and pinnacle with Parmesan cheese, salt, and black pepper.