Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 110.02 Kcal (461 kJ) | ||
| Calories from fat | 77.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.6g | 13% | |
|---|---|---|---|
| Cholesterol | 2.2mg | 1% | |
| Sodium | 332.41mg | 14% | |
| Potassium | 216.97mg | 5% | |
| Total Carbs | 5.86g | 2% | |
| Sugars | 0.23g | 1% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 2.94g | 6% | |
| Vitamin C | 15.2mg | 25% | |
| Iron | 0.6mg | 4% | |
| Calcium | 41.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 168.03 Kcal (704 kJ) | ||
| Calories from fat | 118.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.13g | 13% | |
|---|---|---|---|
| Cholesterol | 3.36mg | 1% | |
| Sodium | 507.67mg | 14% | |
| Potassium | 331.37mg | 5% | |
| Total Carbs | 8.94g | 2% | |
| Sugars | 0.35g | 1% | |
| Dietary Fiber | 1.56g | 4% | |
| Protein | 4.49g | 6% | |
| Vitamin C | 23.2mg | 25% | |
| Iron | 1mg | 4% | |
| Calcium | 63.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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