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Pasta With Zucchini Blossoms

Years ago we traveled to Italy with my parents, Triton’s mother, and my brother Chris on a tour from Venice all the way down to Sicily. While in Rome, we stopped into a little trattoria near the Vatican for lunch. I ordered the most amazing pasta dish made from zucchini blossoms and a touch of saffron. When I asked my mom to recreate it back home, she made up this Pasta with Zucchini Blossoms recipe. And for you vegetarians in the crowd, this one is meatless!

Course Main Course
Keyword Zucchini
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people


  • 1/2 cup olive oil
  • 1 large onion sliced into thin strips
  • 3 small zucchinis cut into rounds
  • salt and pepper to taste
  • 1 cup vegetable stock
  • 1 small lemon grated zest
  • several saffron threads crushed
  • fresh thyme chopped
  • 1 cup heavy cream
  • 12 - 15 zucchini blossoms trimmed and halved lengthwise (I bought 2 baskets and came home with 16)
  • 3 tbsp butter
  • 1 lb fresh pasta we prefer linguini for this recipe
  • 1 1/2 cups grated romano cheese
  • 2 tbsp chopped parsley


  1. Boil large pot of salted water for pasta, but don’t cook it until the last minute because it will only need 1-2 minutes. Fresh pasta cooks f-a-s-t!

  2. Combine 1/4 of the olive oil with onion, zucchini, salt and pepper, and cook until tender – about 3-4 minutes tops. Stir in the vegetable stock, lemon zest, saffron and thyme and heat until just bubbling. Adjust heat to low and add cream and zucchini blossoms, mixing gently as blossoms wilt.

  3. Cook pasta al dente and drain, immediately returning pasta to the pot and adding butter, 1 cup of cheese and the other 1/4 cup of olive oil. Stir and spoon into bowls. Ladle zucchini blossom mixture over pasta and sprinkle with remaining cheese. Add a pinch of parsley on the top and serve with crusty bread and a nice glass of Italian rosato (rosé).