Ingredients
- 1/4 cup olive oil
- 1 sweet white onion (large onion, thinly sliced)
- 1 1/2 pounds zucchini (small zucchini, cut into rounds)
- Salt and freshly ground pepper, to taste
- 1 pound dry spaghetti pasta
- Saffron threads (generous pinch of, toasted and ground)
- 3/4 cup chicken stock (heated, or vegetable stock)
- 1 lemon (grated zest of 1 lemon)
- Fresh thyme (leaves from 3 or 4 large sprigs, chopped)
- 12 zucchini blossoms (trimmed and halved lengthwise)
- 3 tablespoons unsalted butter
- 1 cup grated Parmigiano-Reggiano cheese (or grana padano cheese)
How to Make
-
Step 1: 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.
-
Step 2: 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.
-
Step 3: 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.
-
Step 4: 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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.