Rinse the zucchini flowers. Cut the stems and pistils into small pieces and then roughly chop the zucchini flowers.
Fry the finely chopped onion briefly in the oil in a frying pan. Add the zucchini flowers and saute for five minutes at low temperature. Melt the saffron with a little water and then add to the frying pan. In the meantime, cook the pasta in boiling salted water until tender. Meanwhile, add salt, parsley, basil and pepper to the frying pan and do everything together for another five minutes.
When the pasta is cooked “al dente”, drain it in a colander and then add it to the frying pan. Stir everything together, add two tablespoons of parmesan cheese and bring to the table.
Tip: Zucchini are a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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