Spaghetti With Zucchini Blossoms And Saffron

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Details

12 Ingredients

• 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