Tuesday, July 12, 2011

Sauteed Zucchini Blossoms with Tagliatelle

(Serves 3-4)

1 lb. fresh tagliatelle pasta
1/3 cup butter
1/2 cup grated Parmesiano-Reggiano
Salt and pepper to taste

Follow instructions for Sauteed Zucchini Blossoms. Set aside blossoms on low in oven. Boil pasta for approximately 4 minutes, or al dente. Drain, reserving some of the water. Place a large bowl with butter in a warm oven with butter.  Add drained pasta and scant pasta water to bowl. Toss with grated cheese, salt and pepper, top with sauteed blossoms. Serve.

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