Pasta Ai Fiori Di Zucca (Pasta With Zucchini Blossoms)

• 1/2 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

1. 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.
2. Clean and rinse zucchini blossoms, removing the inner parts (stigma or anthers); coarsely chop the flowers.
3. 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.
4. Gently fold penne pasta into zucchini blossom mixture and top with Parmesan cheese, salt, and black pepper.

salt, penne pasta, zucchini, extravirgin olive oil, garlic, parsley, saffron threads, cornmeal, parmesan cheese, salt

Taken from www.allrecipes.com/recipe/229269/pasta-ai-fiori-di-zucca-pasta-with-zucchini-blossoms/ (may not work)