Spaghetti With Zucchini Blossoms And Saffron

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
1189
FAT
217%
CHOL
150%
SOD
40%

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Ingredients for 4 servings

1⁄4 cup olive oil

1 large sweet white onion, such as Vidalia, thinly sliced

1 1⁄2 lb. small zucchini, cut into rounds

Salt and freshly ground pepper, to taste

1 lb. spaghetti

Generous pinch of saffron threads, toasted and ground

3⁄4 cup chicken or vegetable stock, heated

Grated zest of 1 lemon

Leaves from 3 or 4 large fresh thyme sprigs, chopped

About 12 zucchini blossoms, trimmed and halved lengthwise

3 Tbs. unsalted butter

1 cup grated Parmigiano-Reggiano or grana padano cheese

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