Pasta with zucchini flowers, saffron and ham.

Pasta with zucchini flowers, saffron and ham is a beautiful delicate and creamy summer dish that you are certain to fall in love with! Definitely an Italian pasta recipe you will want to make time and again (at least while zucchini flowers or squash blossoms are in season!)

Eating zucchini flowers in Italy.

There are many foods I had never eaten before moving to Italy. For example, zucchini flowers! Italians love zucchini flowers (fiori di zucca). They’ve been eating these flowers since well before edible flowers became a thing!

The most popular way to prepare zucchini flowers here is to fill them, coat them in batter and fry or bake them…totally divine! Although in Southern Italy they also just batter and fry them without filling. One of the most well-known filled and fried zucchini flower recipes is ‘fior di zucca alla Romana’.

This is practically a signature dish in Rome, eaten as street food, as a starter or with an aperitif.  Fiori di zucca fritti in Rome is made by filling the flowers with a local cheese similar to mozzarella called provatura and anchovies, dipping them in a batter of just cold water and flour and frying the flowers in hot oil!

Italians also eat zucchini flowers in other dishes. These include frittata, risotto and, of course, pasta! Pasta with zucchini flowers usually includes the zucchini themselves, cut into small rounds, cubes or slices. Saffron is another popular ingredient in zucchini flower pasta recipes. And for a touch of meat, Italians will add pancetta, speck, ham or sausage.

Pasta with zucchini flowers.

Pasta with zucchini flowers and saffron doesn’t seem to be associated with one particular area or city. Although the use of saffron is more common in the regions where it is grown, in particular Sardinia, Marche, Tuscany, Lombardy, Emilia-Romagna and Abruzzo, which is the region in which saffron was first cultivated in Italy back in the 14^th century.

How to chose the right zucchini flowers.

When I go shopping for zucchini flowers, I can find two types, male and female!! Yes, zucchini have both and pollination is carried out by bees or by hand. The flower from which the zucchini actually grows is the female! The male on the other hand grows on a stalk.

For this pasta with zucchini flowers recipe, you can use female flowers with baby zucchini attached. I love them so tiny and crispy. They don’t get as soft as bigger zucchini when you cook them!

However, you can also use male flowers and buy the zucchini separately. In fact, traditionally, although there’s no difference in taste, male zucchini flowers are used more in cooking. This is because if the female blossoms are removed, the zucchini won’t grow!

What type of pasta to use.

This recipe for pasta with zucchini flowers can be made with different types of dried pasta, although short tube pasta is more typical. In the past, I have made this recipe with garganelli, a beautiful short egg pasta from Emilia-Romagna.

However, this time round, I used large ridged penne known as pennoni! Many well-known Italian brands make this shape including De Cecco, La Molisana, Di Martino and Garofalo. If you can't find pennoni or garganelli, other tubes such as rigatoni work well. Ridged pasta is better because the sauce clings to it more.

Alternatively why not make homemade garganelli?

Other ingredients in this zucchini flower pasta recipe.

Apart from the pasta and the zucchini flowers, you will need zucchini, cooked ham, an onion, fresh parsley, saffron, heavy cream and grated grana or Parmigiano.

The zucchini: Choose young, smaller fresh zucchini that have smooth and shiny dark green skin. They will be sweeter. Older, large zucchini aren’t so good because they can be bitter.

Cooked ham: Use a thick piece or block rather than pre-sliced ham for best results. This recipe is also a greatway to make use of leftover holiday ham.

Onion: Use a medium sized white or yellow onion. Make sure to slice and chop it finely so you don’t get large pieces of onion in the sauce.

Saffron: You can use either ½ a teaspoon of saffron powder or ½ teaspoon of saffron threads. You will need to soak the saffron threads in 3 tablespoons of warm water for at least 20 minutes before using them to let the flavors meld into the liquid.

Heavy cream: Here in Italy, we often use 'Panna da cucina', a less fatty, thicker long life version of heavy cream. If it's unavailable, you can use standard heavy cream or a lighter alternative like half-and-half to make the creamy sauce. 

Grated cheese: You can use Grana Padano or Parmigiano Reggiano for this recipe. Cheese that has been freshly grated tastes richer, creamier, and melts much better than the pre-packaged kind.

Parsley: Adds a fresh, herby flavor to the dish. Fresh parsley is recommended over dried. If you don't have fresh parsley, it's better to omit it.

Expert tips.

Preparing Zucchini Flowers: Start by rinsing the zucchini flowers carefully under cold water to remove any dirt. It's best to do this one by one. Then, pat them dry gently with paper towels. Next, open each flower and remove the stems and stamens. These parts can be bitter. Finally, cut the flower crowns into strips.

Step by Step instructions.

1) If you are using saffron threads put them in a glass with a little warm water and leave to infuse. Prepare the zucchini flowers as described above. Prepare the other ingredients.

2) Bring a large pot of water to a boil for the pasta. Add salt and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Before draining it, save a cup of the pasta water.

Cook's tip: You can make the sauce while you are waiting for the water to boil for the pasta or you can make it first.

3) Heat the olive oil in a frying pan or large skillet that’s big enough to fit the pasta later. Add the chopped onion and sauté over a low heat until it softens slightly and then add the zucchini. Add salt and pepper and let the zucchini cook until they start to turn golden brown, about 1-2 minutes.

4) Once the zucchini are ready, add the ham and brown it for at least a minute, then add the saffron water. Mix well then add the zucchini flowers and stir them into the sauce. Finally add the cream mix again and cook over a low heat for a couple of minutes.

4) Add the drained pasta to the sauce and mix well. Add a handful of grated cheese to thicken the sauce. And, if the sauce seems dry, add a little of the saved starchy pasta cooking water. Serve immediately with chopped fresh parsley.

What to do with leftovers.

Keep leftover pasta mixed with sauce in a sealed container in the fridge for up to 3 days. You can reheat leftovers in the microwave, on the stovetop or in the oven. I particularly like the latter way.

Let me know what you think.

This recipe can also be made without cheese or with ricotta instead of heavy cream. Whichever way you make this pasta with zucchini flowers and saffron, I'm sure you'll love not only the combination of flavours but how appetizing and colourful the dish looks.

If you make this recipe I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page. Looking forward to hearing from you.

Buon appetito!

More Saffron Pasta Recipes

If you want to have a look at more Italian pasta saffron recipes, have a look at some of my favorites:

• Saffron Prawn Pasta
• Saffron Sausage Pasta
• Sardinian Ricotta Ravioli with Saffron

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