PASTA WITH ZUCCHINI, ZUCCHINI BLOSSOMS, AND CARAMELIZED ONIONS

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Pasta with Zucchini, Zucchini Blossoms, and Caramelized Onions image

Provided by Lora Zarubin

Categories     Onion     Pasta     Vegetarian     Low Cal     High Fiber     Dinner     Parmesan     Summer     Potluck     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

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.

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