Spaghetti With Zucchini Blossoms And Saffron
This vibrant and aromatic dish combines tender zucchini, fragrant saffron, and zesty lemon zest to create a delightful pasta experience. The sweet white onion and fresh thyme elevate the flavors, while the creamy Parmigiano-Reggiano adds a rich and savory finish. A perfect balance of flavors and textures, this zucchini and saffron pasta is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 1⁄4 cup olive oil
- 1 large sweet white onion, such as Vidalia,
- thinly sliced
- 1 1⁄2 lb. small zucchini, cut into rounds
- Salt and freshly ground pepper, to taste
- 1 lb. spaghetti
- Generous pinch of saffron threads, toasted
- and ground
- 3⁄4 cup chicken or vegetable stock, heated
- Grated zest of 1 lemon
- Leaves from 3 or 4 large fresh thyme sprigs,
- chopped
- About 12 zucchini blossoms, trimmed and
- halved lengthwise
- 3 Tbs. unsalted butter
- 1 cup grated Parmigiano-Reggiano or grana
- padano cheese
Instructions
- In a large fry pan over medium-high heat, warm the olive oil. Add the onion and sliced zucchini, season with salt and pepper, and sauté until the vegetables are tender and golden at the edges, 7 to 8 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook until al dente, 7 to 9 minutes.
- Meanwhile, dissolve the saffron in the hot stock. Add the saffron mixture, the lemon zest and thyme to the fry pan, reduce the heat to low and simmer for 2 to 3 minutes to blend the flavors. Add the zucchini blossoms and heat through until wilted, about 1 minute.
- Drain the pasta and transfer to a warmed large, shallow bowl. Add the butter and 2 heaping Tbs. of the cheese and toss. Add the sauce and toss gently. Serve immediately. Pass the remaining cheese at the table.
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