October 26, 2017
Main Dish, Dairy, Cheese,
Parmesan, Pasta, Spaghetti, Vegetables, Italian, Quick Meals, Stove Top, Zucchini more
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"I love zucchini blossoms and take every opportunity to use them. You can find zucchini blossoms at farmers' markets in the summertime. They're best when first picked and fully open, so try to use them the day you buy them. They need to be gently washed in cool water to remove any dirt or little bugs, and then pinch off the stamen. Dry them gently on paper towels."
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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