Recipe Details
Ingredients
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1(8 ounce) packagepenne pasta
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15fresh zucchini blossoms
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2tablespoonsextra-virgin olive oil
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3clovesgarlic, minced
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1bunchfresh parsley, chopped
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1teaspoonsaffron threads
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2tablespoonsfine cornmeal
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2tablespoonsgrated Parmesan cheese
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salt and freshly ground black pepper to taste
Cooking Directions
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Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/2 cup of cooking water.
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Clean and rinse zucchini blossoms, removing the inner parts (stigma or anthers); coarsely chop the flowers.
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Heat olive oil in a large skillet over medium-low heat. Cook and stir garlic in hot oil until it begins to brown, 3 to 5 minutes. Stir in reserved pasta water, parsley, and saffron until combined. Add zucchini blossoms and simmer until tender, about 10 minutes. Sprinkle with cornmeal; stir constantly until thickened, about 5 minutes.
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Gently fold penne into zucchini blossom mixture and top with Parmesan cheese, salt, and pepper.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories299 | |
| % Daily Value * | |
| Total Fat 9g |
12% |
| Saturated Fat 2g |
9% |
| Cholesterol 2mg |
1% |
| Sodium 342mg |
15% |
| Total Carbohydrate 46g |
17% |
| Dietary Fiber 3g |
10% |
| Total Sugars 2g |
|
| Protein 9g |
19% |
| Vitamin C 23mg |
25% |
| Calcium 68mg |
5% |
| Iron 3mg |
16% |
| Potassium 223mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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