PASTA AI FIORI DI ZUCCA (PASTA WITH ZUCCHINI BLOSSOMS)
Fresh squash blossoms and parsley give this pasta dish a wonderful summer flavor. Use your favorite pasta shape.
Provided by robwala
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Fill a large pot with water, stir in 1/2 teaspoon salt, and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain, reserving 1/2 cup of pasta-cooking water.
- Clean and rinse zucchini blossoms, removing the inner parts (stigma or anthers); coarsely chop the flowers.
- Heat olive oil in a large skillet over medium-low heat; cook and stir garlic in the hot oil until it begins to brown, 3 to 5 minutes. Stir parsley, saffron, and reserved 1/2 cup of pasta-cooking water into skillet; stir to combine. Add zucchini blossoms and simmer until tender, about 10 minutes. Sprinkle cornmeal into mixture and stir constantly until thickened, about 5 minutes.
- Gently fold penne pasta into zucchini blossom mixture and top with Parmesan cheese, salt, and black pepper.
Nutrition Facts : Calories 298.7 calories, Carbohydrate 46.4 g, Cholesterol 2.2 mg, Fat 9 g, Fiber 2.7 g, Protein 9.4 g, SaturatedFat 1.7 g, Sodium 341.5 mg, Sugar 2.1 g
ONE-POT PENNE WITH ZUCCHINI AND PARMESAN
This simple summer pasta dish is the perfect way to dispatch that bumper crop of zucchini.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes.
- Meanwhile, cook pasta in a pot of generously salted boiling water until al dente. Drain pasta directly over zucchini in colander set in sink. Transfer both to pot; toss with olive oil, Parmesan, garlic, and red-pepper flakes. Season with coarse salt and freshly ground pepper. Serve, dressed with more oil and cheese.
PENNE WITH ZUCCA
Categories Vegetable
Number Of Ingredients 9
Steps:
- In a large saute pan, heat 2 Tbs. oil over medium heat. Add onion, garlic and anchovies. Cook, stirring occasionally, until vegetables soften. Turn heat to high and add squash; toss for 5 minutes, or until tender and browned. Add salt and pepper. Remove from heat. Cook penne according to package directions; drain. Return squash to high heat; add penne, parsley and remaining oil, and toss for 1 minute. Divide among four warmed bowls; top with bread crumbs and cheese. Serve immediately. Serves 4.
PENNE ALLA ZUCCA (JUST THE SAUCE)
Steps:
- Preheat oven to 400F Cut Butternut Squash in half and put onto a rimmed baking sheet. Smear butter onto the squash and bake for 30 min. After the squash has finished roasting cut it into 1 inch cubes and reserve. Cut tomatoes in 6ths and reserve. Cut (don't mince) garlic cloves into small rounds. Heat a large pan on medium-high and put 1 tablespoon butter and the 3 tablespoon of olive oil in the pan. Just after the butter has melted put the sliced garlic cloves in and sauté for 2 min. Put the cubed squash into the pan and let cook until the undersides are brown, about 4 min. Add cream and tomatoes and let simmer for 3 min. Stir in cheese, 2 tablespoons of butter, and milk, simmer 1 min. Add basil and salt to taste. Serve over Penne
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