Penne With Zucca Recipes

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

Ingredients

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

ONE-POT PENNE WITH ZUCCHINI AND PARMESAN

One-Pot Penne with Zucchini and Parmesan image

This simple summer pasta dish is the perfect way to dispatch that bumper crop of zucchini.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 7

Ingredients

2 medium zucchini
Coarse salt and freshly ground pepper
8 ounces penne pasta
3 tablespoons extra-virgin olive oil
1/3 cup grated Parmesan
1/2 teaspoon minced garlic
1/4 teaspoon red-pepper flakes

Steps:

Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes.
Meanwhile, cook pasta in a pot of generously salted boiling water until al dente. Drain pasta directly over zucchini in colander set in sink. Transfer both to pot; toss with olive oil, Parmesan, garlic, and red-pepper flakes. Season with coarse salt and freshly ground pepper. Serve, dressed with more oil and cheese.

PENNE WITH ZUCCA

PENNE WITH ZUCCA image

Categories Vegetable

Number Of Ingredients 9

Ingredients

4 Tbs. extra-virgin olive oil, divided
1 red onion, finely chopped
4 garlic cloves, thinly sliced
6 salt-packed anchovy fillets, soaked in milk for 20 minutes, rinsed, drained
1 pound butternut squash, peeled, seeded and cut into 1/2-inch cubes Salt and freshly ground black pepper, to taste
1 pound penne rigate
1/4 cup finely chopped flat-leaf parsley
1/2 cup toasted fresh bread crumbs
4 ounces ricotta salata, smoked ricotta or Asiago cheese, grated

Steps:

In a large saute pan, heat 2 Tbs. oil over medium heat. Add onion, garlic and anchovies. Cook, stirring occasionally, until vegetables soften. Turn heat to high and add squash; toss for 5 minutes, or until tender and browned. Add salt and pepper. Remove from heat. Cook penne according to package directions; drain. Return squash to high heat; add penne, parsley and remaining oil, and toss for 1 minute. Divide among four warmed bowls; top with bread crumbs and cheese. Serve immediately. Serves 4.

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