BCL - Pasta Ai Fiori Di Zucca (Pasta With Zucchini Blossoms) Good Recipes

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Pasta Ai Fiori Di Zucca (Pasta With Zucchini Blossoms)

"Fresh squash blossoms and parsley supply this pasta dish a exquisite summer taste. Use your favourite pasta form."

Ingredients :

• 1/2 teaspoon salt
• 1 (eight ounce) bundle penne pasta
• 15 sparkling zucchini blossoms
• 2 tablespoons more-virgin olive oil
• three cloves garlic, minced
• 1 bunch sparkling parsley, chopped
• 1 teaspoon saffron threads
• 2 tablespoons nice cornmeal
• 2 tablespoons grated Parmesan cheese
• salt and freshly ground black pepper to taste

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

• Fill a huge pot with water, stir in half teaspoon salt, and convey to a boil. Stir in penne and go back to a boil. Cook pasta exposed, stirring from time to time, until cooked through but nevertheless company to the chunk, about eleven mins; drain, booking half of cup of pasta-cooking water.
• Clean and rinse zucchini blossoms, casting off the inner parts (stigma or anthers); coarsely chop the plant life.
• Heat olive oil in a large skillet over medium-low heat; cook dinner and stir garlic in the hot oil till it begins to brown, three to 5 minutes. Stir parsley, saffron, and reserved half of cup of pasta-cooking water into skillet; stir to mix. Add zucchini blossoms and simmer until smooth, about 10 mins. Sprinkle cornmeal into mixture and stir continuously until thickened, approximately five mins.
• Gently fold penne pasta into zucchini blossom combination and top with Parmesan cheese, salt, and black pepper.

Notes :

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