A few summers back, while we were in Italy, we stopped at a random restaurant on the way home from the beach. Little did we know that we would have the most amazing pasta ever!! The dish consisted of linguine, zucchini flowers and saffron. The flavors were subtle, but melded so well together.
This is Maria’s first year growing a garden, and its doing very well! When we were at her house the other day we picked a dozen zucchini flowers, we knew we had to try and recreate “that” dish. I have to say we came pretty close! It was good…..but not as good as the one we had in Italy. As soon as Maria gets more zucchini flowers we are going to try it out again. Look at how beautiful the flowers are!
Here is how we made it. Let us know if you have any suggestions!
Ingredients:
2 tbsp EVOO
12 zucchini flowers, sliced
1 shallot, diced
1 tsp saffron
2 ladles of pasta water (approx.)
1/2 cup parsley, chopped
salt and pepper to taste
Parmesan cheese
1 tsp corn starch
1 lb. whole wheat linguine
Directions:
Bring a pot of water to a boil. Heat EVOO in a medium pan. Add shallots and cook for a few minutes until translucent. Remove pan from heat and add 2 ladles of pasta water. Next add the zucchini flowers and saffron. Add the tsp of corn starch and simmer until mixture thickens up a bit. Season to your tastes. Drain pasta and add to sauce mixture. Top with parsley and parmesan cheese.
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