Pennette con Fiori di Zucchine

(WTNH) -- Inn at Villa Bianca is back with another delicious dish.

Learn more at www.villabianca.com

Pennette con Fiori di Zucchine

12 small zucchini with the blossoms still attached, about 1 pound
¼ pound sliced penette, cut into small strips
2 cloves garlic, finely chopped
1 cup dry white wine
½ cup chicken broth, preferably homemade
1 cup heavy cream
Salt and freshly ground black pepper to taste
1 pound pennette, penne rigate, or shells
1 cup freshly grated parmigiano

1. Detach the zucchini blossom from the zucchini. Remove the stems and pistils from the blossoms; wash gently under cold water and drain on paper towels. Slice the blossoms lengthwise into four pieces, Heat the oil and butter in a large skillet over medium heat. Add the pancetta and cook until the pancetta is lightly golden, 1 to 2 minutes. Add the zucchini blossoms and garlic to the skillet and toss briefly. Stir in the wine and cook until it is almost all reduced, 2 to 3 minutes. Stir in the broth and cream, season with salt and pepper, and cook until the sauce has a medium-thick consistency, about 4 minutes.
2. While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta. Cook until the pasta is tender but still firm to the bite, al dente.
3. Drain the pasta and add it to the skillet. Mix well over medium heat until the sauce thickens and is well combined with the pasta. Serve with a generous sprinkling of freshly grated parmagiano