🍽️ Penne with Zucchini and Caramelized Flowers

Name: Penne with Zucchini and Caramelized Flowers
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g zucchini; 1 onion; 1 clove of garlic; 4 tbsp butter; 1 tsp thyme leaves; 150 ml vegetable broth (instant); 200 ml Panna da cucina (Italian cooking cream ()); salt; cayenne pepper; lemon juice (to taste); 30 g freshly grated Parmesan; 500 g penne; 160 g zucchini blossom (with small zucchini, 4 zucchini blossoms); 4 tsp sugar

698 kcal · 30 min · 4 servings

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Ingredients

200 g zucchini
1 onion
1 clove of garlic
4 tbsp butter
1 tsp thyme leaves
150 ml vegetable broth (instant)
200 ml Panna da cucina (Italian cooking cream ())
salt
cayenne pepper
lemon juice (to taste)
30 g freshly grated Parmesan
500 g penne
160 g zucchini blossom (with small zucchini, 4 zucchini blossoms)
4 tsp sugar

Instructions

1. Rinse the zucchini under running water and cut it into small cubes.
2. Peel the onion and the garlic clove and chop them finely.
3. Heat two tablespoons of butter in a pan.
4. Add the onions, garlic, and thyme to the pan and sauté them briefly.
5. Add the zucchini cubes and sauté everything while stirring for two to three minutes.
6. Stir the vegetable broth and the Panna da cucina (a light cream sauce) into the vegetables.
7. Let the mixture simmer on low heat for eight to ten minutes.
8. Then puree the sauce until smooth.
9. Season the sauce to taste with salt, cayenne pepper, and lemon juice.
10. Stir the grated Parmesan into the warm sauce.
11. Cook the penne pasta in plenty of salted water according to package instructions until al dente (firm to the bite).
12. Rinse the zucchini flowers and pat them dry carefully.
13. Cut the stems off the zucchini flowers.
14. Slice the zucchini into thin rounds.
15. Heat one tablespoon of butter in a non-stick pan.
16. Sauté the zucchini slices in the butter briefly.
17. Season the zucchini with salt and pepper.
18. Remove the zucchini from the pan and set it aside.
19. Add the remaining butter to the same pan.
20. Add the sugar and let it caramelize until golden yellow.
21. Add the zucchini flowers to the caramel and turn them briefly to coat.
22. Drain the pasta and let it drain well.
23. Mix the drained pasta with the zucchini cream sauce.
24. Fold the zucchini slices into the pasta.
25. Serve the pasta and garnish each plate with a zucchini flower.

Nutrition per serving

kcal: 698
Protein: 22 g · Fett/Fat: 21 g · Carbs: 103 g