Penne Alla Zucca Recipes

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PENNE ALLA ZUCCA



Penne alla Zucca image

"From Asparagus to Zuchini" by the Madison Area Community Supported Agriculture Coaltion

Categories     Vegetarian Meals     Vegetarian     Vegetarian Vegetarian Meals     Dinner     Vegetarian Meals Dinner

Yield 4

Number Of Ingredients 10

*Extra Virgin Olive Oil, 3 tbsp
Onions, raw, 2 medium (2-1/2" dia)
Butternut Squash, 4 cup, cubes
Garlic, 1 clove
1/4 tsp. crushed red chili pepper
Salt, .5 tsp
Nutmeg, ground, .25 tsp
Sage, ground, 2 tbsp
Pasta, cooked, 16 oz
Parmesan Cheese, grated, 4 oz

Steps:

  • Heat olive oil in skillet over medium flame; add onions and cook, stirring often, until very translucent. Meanwhile, using a food processor fitted with a knife blade, pulse the raw squash and garlic together in two batches until very fine. Add to onions with chili, salt, nutmeg and a cup of water. Cover and simmer until the squash is sauce-like, 10-15 minutes, Stir in sage. Cook pasta in boiling water until just tender. Strain, reserving a cup of the pasta liquid. Add pasta to hot sauce in pan, stir and cook over high heat, adding cooking liquid if necessary, until pasta is coated. Stir in Parmesan cheese and serve.
  • Makes 4 to 6 servings.

Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories

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

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

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