PASTA WITH ZUCCHINI, ZUCCHINI BLOSSOMS, AND CARAMELIZED ONIONS

Pasta with Zucchini, Zucchini Blossoms, and Caramelized Onions image

Provided by Lora Zarubin

Yield Makes 4 servings

Number Of Ingredients 7

Previous Next

20 zucchini blossoms, stems removed
2 tablespoons (1/4 stick) unsalted butter
1 large onion, thinly sliced
8 ounces penne pasta
3 1/2 tablespoons extra-virgin olive oil, divided
3 cups 1/4-inch cubes zucchini (about 3 medium)
1 1/4 pounds tomatoes, seeded, coarsely chopped

Steps:

Gently rinse and dry zucchini blossoms. Melt butter in large skillet over medium heat. Add onion, sprinkle with salt, and sauté until deep golden, about 20 minutes; set aside.
Cook penne in large pot of boiling salted water until just tender but firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid. Return pasta to pot.
Meanwhile, heat 1 1/2 tablespoons oil in large nonstick skillet over medium-high heat. Add zucchini blossoms and sauté until wilted, turning, about 1 minute. Transfer to paper towels and gently blot. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add zucchini cubes; sprinkle with salt and sauté until crisp-tender, about 3 minutes. Add tomatoes, caramelized onion, and crushed red pepper to zucchini mixture; sauté 2 minutes. Season with salt and pepper.
Add vegetable mixture and 1/4 cup reserved pasta cooking liquid to pasta and toss to coat, adding more liquid if dry. Stir in cheese. Transfer pasta to large serving bowl; top with blossoms and sprinkle with parsley.