Zucchini recipe continued...

Gently rinse and dry zucchini blossoms. Melt butter in large skillet over med heat. Add onion, sprinkle with salt, and sautee until deep golden, about 20 minutes; set aside.

Cook penne until al dente. Drain pasta and reserve 1/4 cup water from pot. Return pasta to pot.
Heat 1 1/2 tbl. of oil to nonstick skillet over mer-high heat. Add zucchini blossoms and saute until wilted,turning,about 1 minute. Transfer to paper towels and gently blot. Heat remaining cooking oil in same skillet over med. heat. Add zucchini cubes; sprinkle with salt and saute until crisp-tender,about 3 minutes. Add tomatoes, caramelized onion, and crushed red pepper to zucchini mixture; saute 2 minutes. Season with salt and pepper.

Add vegetable mixture and the reserved 1/4 cup of water from the pasta pot to pasta and toss to coat. Transfer pasta to large serving bowl; top with blossoms and sprinkle with parsley.