Best 6 Pasta With Zucchini Blossoms Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pasta with zucchini blossoms is a classic Italian dish that celebrates the flavors of summer. The delicate zucchini blossoms, with their mild flavor and tender texture, pair perfectly with the simple flavors of pasta and olive oil. This dish is a great way to showcase the best of seasonal produce, and it's sure to impress your dinner guests.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA AI FIORI DI ZUCCA (PASTA WITH ZUCCHINI BLOSSOMS)



Pasta Ai Fiori Di Zucca (Pasta With Zucchini Blossoms) image

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

½ 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

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

PASTA WITH ZUCCHINI BLOSSOMS



PASTA WITH ZUCCHINI BLOSSOMS image

Categories     Pasta

Yield 2 people

Number Of Ingredients 13

Good-tasting olive oil
1 Tbs unsalted butter
1 medium red onion, finely chopped
1 stalk of celery, finely chopped
1 medium carrot, finely chopped
Leaves from 10 sprigs Italian parsley, finely chopped
12 zucchini blossoms, quartered from stem to tip
Salt
6 saffron threads
2 cups home made chicken broth
1 egg yolk
½ lb. pasta
Pecorino Romano, finely grated

Steps:

  • Put a large pot of salted water over high heat; this will be your pasta pot. In a large skillet, warm a splash of olive oil and the butter over medium heat. Add the red onion, celery, carrot, and Italian parsley, and cook, stirring occasionally, until the vegetables are translucent. Add the zucchini blossoms, a pinch or two of salt, and the saffron, and stir gently to mix. Add about ¾ cup of broth, and stir to combine. Raise the heat to medium-high and add the rest of the broth a splash or two at a time, taking about 5-8 minutes to add it all. Stir frequently. Allow the sauce to simmer until most of the liquid has evaporated and only a thin film of thickened broth remains in the pan. Remove from the heat. In a small bowl, whisk the egg yolk slightly with a fork. Meanwhile, cook the pasta until tender but al dente. When the pasta is almost ready, place the zucchini blossom sauce back over medium heat. Use a small measuring cup to scoop up about 3 Tbs of pasta water and, whisking constantly with a fork, gradually add the hot water to the egg yolk: together, they should make a loose, pale yellow liquid. Pour this mixture into the sauce in the skillet, stirring well. Using tongs or a spider, scoop the finished pasta from its pot into the skillet, and toss with the sauce over medium heat for about 30 seconds. Serve, topped with grated Pecorino.

PASTA WITH ZUCCHINI, ZUCCHINI BLOSSOMS, AND CARAMELIZED ONIONS



Pasta with Zucchini, Zucchini Blossoms, and Caramelized Onions image

Provided by Lora Zarubin

Categories     Onion     Pasta     Vegetarian     Low Cal     High Fiber     Dinner     Parmesan     Summer     Potluck     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

20 zucchini blossoms, stems removed
2 tablespoons (1/4 stick) unsalted butter
1 large onion, thinly sliced
8 ounces penne pasta
3 1/2 tablespoons extra-virgin olive oil, divided
3 cups 1/4-inch cubes zucchini (about 3 medium)
1 1/4 pounds tomatoes, seeded, coarsely chopped

Steps:

  • Gently rinse and dry zucchini blossoms. Melt butter in large skillet over medium heat. Add onion, sprinkle with salt, and sauté until deep golden, about 20 minutes; set aside.
  • Cook penne in large pot of boiling salted water until just tender but firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid. Return pasta to pot.
  • Meanwhile, heat 1 1/2 tablespoons oil in large nonstick skillet over medium-high heat. Add zucchini blossoms and sauté until wilted, turning, about 1 minute. Transfer to paper towels and gently blot. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add zucchini cubes; sprinkle with salt and sauté until crisp-tender, about 3 minutes. Add tomatoes, caramelized onion, and crushed red pepper to zucchini mixture; sauté 2 minutes. Season with salt and pepper.
  • Add vegetable mixture and 1/4 cup reserved pasta cooking liquid to pasta and toss to coat, adding more liquid if dry. Stir in cheese. Transfer pasta to large serving bowl; top with blossoms and sprinkle with parsley.

ZUCCHINI, FETA AND SQUASH BLOSSOM PASTA



Zucchini, Feta and Squash Blossom Pasta image

Provided by Megan Mitchell

Categories     main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 10

1 pound short pasta, such as rigatoni, penne, farfalle or rotini
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
3 medium zucchini, sliced into 1/2-inch-thick half-moons
4 ears sweet corn, kernels cut off (about 3 cups)
2 cloves garlic, finely minced or grated
12 to 15 squash blossoms, torn into 2-inch pieces
1/4 cup finely chopped basil, plus basil leaves for garnish
6 ounces feta, crumbled

Steps:

  • Bring a large pot of water to a boil and liberally season with salt. Add the pasta and cook according to the package directions until al dente. Drain, reserving 1/4 cup of the cooking water.
  • While the pasta cooks, heat a 12-inch nonstick skillet over medium heat. Heat the butter and olive oil until the butter melts. Add the zucchini and cook, stirring, until golden brown, 5 to 6 minutes. Add the corn and garlic and cook, stirring occasionally, until the corn has softened, about 5 minutes. Season with salt and pepper and reduce the heat to low.
  • Add the pasta, squash blossoms and chopped basil to the skillet. Stir together, adding the reserved cooking water, if the mixture looks too dry. Add the feta and stir through. Taste for seasoning and add more salt or pepper, if needed.
  • Scoop into a large shallow bowl and garnish with basil leaves. Serve warm or at room temperature.

PASTA WITH CLAMS, ZUCCHINI, AND ZUCCHINI BLOSSOMS



Pasta with Clams, Zucchini, and Zucchini Blossoms image

This Italian pasta dish (Pasta con vongole, zucchine, e fiori di zucca) tastes like summer and the sea. Zucchini blossoms are only available for a short time, so make sure to take advantage!

Provided by VitaCavallo

Categories     Seafood     Shellfish     Clams

Time 1h25m

Yield 4

Number Of Ingredients 10

2 pounds clams in shell, scrubbed
1 (16 ounce) package spaghetti
2 tablespoons extra-virgin olive oil
1 clove garlic
¼ cup dry white wine
1 zucchini, cubed
10 zucchini blossoms, or more to taste
salt and freshly ground black pepper to taste
1 pinch red pepper flakes
1 bunch fresh parsley, chopped

Steps:

  • Soak clams in cold salted water for about 1 hour. Drain.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • While spaghetti is cooking, heat olive oil in a skillet and cook garlic for about 1 minute. Remove from the skillet. Add white wine and clams and cover. Cook until clams open, about 2 minutes. Remove clams from pot. Remove from shells, making sure to catch the liquid. Stir in zucchini and zucchini blossoms; season with salt and red pepper flakes and pour in clam juice. Cook until zucchini are soft, 7 to 10 minutes. When zucchini are almost soft, add clams and heat for 1 minute. Add drained spaghetti and parsley. Season with pepper.

Nutrition Facts : Calories 764.2 calories, Carbohydrate 95.6 g, Cholesterol 118.8 mg, Fat 12.1 g, Fiber 4.5 g, Protein 60.8 g, SaturatedFat 1.6 g, Sodium 256.6 mg, Sugar 3.8 g

PASTA WITH TOMATOES, SQUASHES, AND BLOSSOMS



Pasta with Tomatoes, Squashes, and Blossoms image

Delicious yellow-orange squash flowers lend a subtle hint of the gourd's flavor and a splash of color to pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

1 sliced yellow summer squash
1 sliced zucchini
Olive oil
1 pound al dente pasta
1 1/4 cups cooking water
8 ounces halved cherry tomatoes
7 squash blossoms
1 cup grated Pecorino Romano cheese
2 tablespoons fresh mint

Steps:

  • Saute squash and zucchini in olive oil in a skillet over medium heat until pale gold, about 8 minutes. Add pasta with cooking water, plus tomatoes, 4 sliced and 3 whole squash blossoms, cheese, and mint. Cook, stirring, until a sauce forms, about 1 minute. Drizzle with oil; toss.

Tips:

  • Choose fresh, young zucchini blossoms for the best flavor and texture.
  • Gently wash the zucchini blossoms to remove any dirt or debris.
  • Remove the pistils from the center of the blossoms to prevent a bitter taste.
  • Stuff the blossoms with a variety of fillings, such as ricotta cheese, mozzarella cheese, or vegetables.
  • Dip the stuffed blossoms in a light batter and fry them until golden brown.
  • Serve the fried zucchini blossoms as an appetizer or main course.
  • Enjoy the unique and delicious flavor of zucchini blossoms!

Conclusion:

Zucchini blossoms are a versatile and delicious ingredient that can be used in a variety of dishes. They are a great way to add a unique and flavorful touch to your favorite recipes. Whether you are stuffing them, frying them, or adding them to a salad, zucchini blossoms are sure to please. So next time you see zucchini blossoms at the market, be sure to pick up a few and experiment with them in your kitchen. You won't be disappointed!

Related Topics