We got this recipe from Enrico, our friend and fruttivendolo. You definitely have to have the onions for this recipe; another woman walking into the shop overheard us talking about how to cook it and she, like Enrico, insisted on cipolle. 🙂

penne pasta (or another short pasta)
2 zucchini w/ flowers
1 white onion
Parmiggiano Reggiano (or another hard cheese)
olive oil

Dice onion and zucchini and start sautĂ©ing in olive oil. Slice the zucchini flower into thin strips. When the onions and zucchini are a minute out, toss in the zucchini flowers until they’re just barely cooked, about a minute. Add to freshly cooked short pasta and grate some Parmesan cheese to taste. (Pecorino would probably work just as well.) Salt and pepper to taste. Enjoy!

**Sorry I didn’t get a photo of it…we were pretty ravenous.
***Please consider that all these recipes show ingredients enough to make dishes for 2 people (we often have leftovers, but not much).