clean squash blossoms and parsley supply this pasta dish a terrific summer season taste. Use your favored pasta form.
- 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
- 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.
- smooth and rinse zucchini blossoms, getting rid of the inner components (stigma or anthers); coarsely chop the vegetation.
- 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.
- lightly fold penne pasta into zucchini blossom aggregate and pinnacle with Parmesan cheese, salt, and black pepper.
0 Komentar