Hello! Finally a bit of time to write about yummy recipes!Rarely I can cook and post the recipe right away, so this is the dish of last Friday : I remake it twice just to participate to Fiesta Friday!This is the first time for me trying this combination of ingredients, and i totally love it, I saved the recipe for other times.
INGREDIENTS (4 persons):
– 350/400 gr pasta (any kind)
– 18-20 zucchini blossoms
– 1 zucchini
– 1 carrot
– Tropea onion (some slices)
– 6-8 thin slices pancetta (or bacon)
– extra-virgin olive oil
– salt&pepper
– sweet paprika (optional)
PREPARATION:
Start the preparation washing and cutting the vegetables: once you have washed the zucchini blossom, let them dry on paper towel; in the meanwhile, cut into small pieces the carrot and the zucchini.
At the same time, in a large frypan put some extra virgin-olive oil and the slices of Tropea onion, and let it warm up a bit (without overburning the onions); then put the carrot and the zucchini already chopped into the frypan; add salt, pepper and a sprinkle of sweet paprika if you like it, and let them cook for a while on low heat. In another small frypan, put the slices of pancetta and let them go till they become crunchy: then remove them from the stove and put the roasted slices on paper towel.
In the meanwhile, you can start cooking the pasta putting it in a capacious pot till boiling; now cut the zucchini blossom, previously drained, in slices and add them to the other vegetables.
When pasta is ready, transfer it in the frypan together with the vegetables, melting very well for a few minutes. As final touch, add the crispy pancetta/bacon (I crumbled it to distribute it better).
Buon Appetito!Cris
The Blog Around The Corner 
molto buona questa pasta, giusto per questo periodo, brava
Grazie mille! In effetti mi è piaciuta molto, l’ho inserita di dovere nei piatti forti da riproporre.. 😉
Love these Zucchini Blossoms…had picked some up at a framers market whilst visiting Montreal last year…great recipe:))
Yeah, i just love them, here during springtime are very common…I use them often for pasta recipes! Thanks for stopping! Cris
I’ve used them in a risotto and pasta is a wonderful idea. Thanks for bringing this to FF.
Hello Liz, also for a risotto they’re really good, you’re right! It’s a versatile ingredient, after all! Thanks for stopping by!Cris
Perfect recipe – never thought to add zucchini blossoms to pasta. I always fry them and enjoy with a dip.
Hello!Me too usually I fry them, but also together with pasta they’re really great! If you try it, let me know if you like it. Cris
This looks so yummy! x
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Thank you Isabelle, you’re welcome! Cris
Looks yummy! Thanks for sharing this recipe! 🙂
Hello! Thanks to you for stopping by! Yes, i’ll redo it asap.