California Central Coast Recipes

Zucchini Blossoms with Spaghetti

If you're able to find some Zucchini Blossoms with their bright yellow flowers, this is a fantastic sauce to showcase them! The sauce is very unusual, makes a great presentation and is absolutely delicious.

The first time I made it, I served the sauce over spaghetti. But using Campanelle (flowers pasta) would be an interesting presentation as well.

If you have a few attached Baby Zucchini use a few of them too, and be sure to coarsely chop them as well. Using a few little zucchini gives it a nice look, texture and flavor. 2018, Zucchini Blossoms with Spaghetti
Preparation time: 30 minutes
Cooking time: 20 minutes
re-calculate ingredients for:


24 Zucchini Blossoms , coarsely chopped
4 Tablespoons Extra-virgin olive oil
1 cup onion , chopped
1/4 teaspoons crushed red pepper
4 eggs , beaten
1 cup whipping cream
4 cups lower salt chick broth
1/2 teaspoons saffron threads
1 cup Parmesan cheese , grated
Salt to taste
Freshly cracked black pepper to taste

1 pound spaghetti or Campanelle pasta

Preparation Directions.

1 Wash the Zucchini blossoms gently under water. Blot them dry, then coarsely chop.

2 In a saucepan, heat the chicken broth over medium-low heat and add the saffron threads. Stir occasionally as it heats. Keep the broth hot but not boiling.

3 Add the olive oil to a large sauce pan and heat over medium-low. Add the onion and the chopped blossoms and saute until the onion and flowers are softened.

4 When the onion-blossoms are softened, add one fourth of the saffron-broth to the mixture and stir gently over medium heat. Add the red pepper, salt and pepper.

5 As the sauce starts to reduce, continue to add the saffron broth a half cup at a time, stirring the mixture often to evenly cook. You may not need to use all the broth. The saffron-mixture should look more like a sauce than a soup.

6 Meanwhile, cook the pasta in salted water until al dente or as directed on package.

7 While the pasta is cooking, prepare the eggs by placing the eggs into a small bowl, and beating them a few seconds to break up the yolks. Add the Parmesan cheese and cream and continue to beat a minute or so until the mixture is smooth and all the ingredients are well dispersed.

8 When the pasta is cooked, drain well and add the pasta to the pan containing the onion-blossom mixture. Toss to disburse evenly.

9 Add the egg mixture to the hot pasta-blossom mixture. Toss well and heat over very low heat to help the eggs thicken for two or three minutes.

10 Serve on individual dinner plates, adding a little Italian parsley for garnish.

Wine and Food Pairing and Serving Suggestions.

Serve with a chardonnay wine.

A tip from Sue!

Save those Parmesan cheese rinds!

Save those Parmesan cheese rinds when you get through with a brick of Parmesan cheese! They can be used to flavor soups deliciously. Store them in the freezer in a plastic bag, and use as needed.

The Parmesan rinds give unbelievable flavor and soul to soups and will turn a bowl of soup into an "entree" worthy of any guest. I generally use about two ounces of Parmesan cheese rinds to a stockpot of soup. Add them in after you've added the liquid and let them cook along with the rest of your soup's ingredients. You won't be sorry!

read more:
Tuscan-Style White Bean Soup with Parmesan Cheese Rind