Pasta Ai Fiori Di Zucca (Pasta With Zucchini Blossoms)

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.