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Penne with Edible Flowers Recipe

Our home economists color a flavorful side dish with pretty purple chive blossoms and the petals of edible flowers. Serve this hot pasta dish with a variety of entrees.

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10-12 Servings
Prep/Total Time: 30 min.

Ingredients

1 package (16 ounces) penne pasta
3 garlic cloves, minced
3 tablespoons Crisco® Extra Virgin Olive Oil or Canola Oil
1 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1/4 cup minced fresh parsley
6 chive blossoms, broken into florets
3 tablespoons minced chives
1 cup assorted edible flower petals

Directions

Cook pasta according to package directions. Meanwhile, in a small skillet, saute garlic in oil for 1 minute. Drain pasta. In a large bowl, toss the pasta, garlic, tomatoes, parsley, chive blossoms, chives and flowers. Yield: 10-12 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 187 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 27 mg sodium, 30 g carbohydrate, 2 g fiber, 6 g protein.

Penne with Edible Flowers published in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p232

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This pasta is perfect for vegetarians and hearty enough for carnivores.

VIDEO: Veggie Penne with Pesto

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