Penne with Zucchini, blossoms and Pesto

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  • 2 tbsp avocado oil
  • 1/4 cup onions, chopped
  • 1 small clove garlic whole
  • 1/2 big zucchini (or 1 small)
  • 1/2 big yellow zucchini (or 1 small)
  • 6 zucchini blossoms, shredded
  • salt and pepper to taste
  • 2 tbsp pesto
  • 180 g penne
  • 1/4 cup parmigiano reggiano


  1. Put a pot of salted water on boil.
  2. Drizzle avocado oil in a sauté pan, add chopped onion, garlic, and cook until onion is translucent.
  3. Add sliced zucchini, and sauté for few minutes, then add the shredded zucchini blossoms. Cook vegetables until desired tenderness, about 10 minutes, then remove the garlic whole.
  4. While vegetables are cooking, put pasta into the boiling salted water and cook for the required time as per package instructions.
  5. Drain pasta and toss into sauté pan with vegetables and sprinkle with some of the grated parmigiano. Mix well so the pasta is coated with the vegetable "sauce".
  6. Place in bowl and add a dollop of pesto on top. Sprinkle some more parmigiano and serve.


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