Pasta Ai Fiori Di Zucca

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil and add the 1/2 teaspoon salt. Add the penne and cook until al dente, about 11 minutes. Reserve a ladle of the cooking water, then drain.

2. While the pasta cooks, put the saffron threads in a small bowl and cover them with a splash of hot water from the pot. Let them steep.

3. Gently open each zucchini blossom and remove the stamens and pistils. Rinse briefly, pat dry, and cut the blossoms into thin strips.

4. Toss the blossom strips lightly with the fine cornmeal so they are dusted on all sides.

5. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook about 1 minute, until fragrant but not browned.

6. Add the dusted blossoms and cook 3 to 4 minutes, stirring gently, until just wilted. Season with salt and freshly ground black pepper to taste.

7. Add the saffron with its soaking liquid, the chopped parsley, the drained penne, and a splash of the reserved cooking water. Toss for 1 to 2 minutes until coated.

8. Remove from the heat, stir in the grated Parmesan, and serve immediately.