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Fettuccine rigate with saffron and zucchini
This delicious pasta with saffron and zucchini recipe is easy to prepare and light. It doesn’t take much time and is made with just a few ingredients. However, it looks and tastes so beautiful, you'll want to make it time and again.
Ingredients
- 400 g fettucine rigate (14oz) or other pasta of your choice
- 3-4 zucchini long and thin
- 1 spring or white onion
- 50 ml vegetable or chicken stock (1.5-2 floz)
- 1-2 tablespoon extra virgin olive oil
- 50 g grated parmesan (2oz)
- 100 ml cooking cream (3.5 fl oz)
- ½ teaspoon saffron threads or 1 sachet of saffron
- salt for pasta and to taste
- ground black pepper to taste
Instructions
- 2 hours before cooking, steep the saffron threads (if you are using threads) in 2 -3 tablespoons of hot water.
- Wash the zucchini, discard the ends and slice them to a thickness of about 4 millimeters and then cut these zucchini slices into juliennes
- Peel and chop the onion very finely.
- Put a pan of water onto boil for the pasta. Add salt once it starts to boil.
- Heat the oil in a frying pan. Add the onion and cook until it starts to soften. Then add the zucchini and cook for another couple of minutes.
- Add half the broth and continue cooking for a couple of minutes.
- Add a pinch of salt, small ground pepper and cook for 2-3 minutes on a higher flame, stirring often.
- Stir the saffron into the remaining broth, then add it to the zucchini. Stir and cook for a further 2-3 minutes.
- Pour in the cooking cream, mix and continue cooking for 5 minutes on medium heat, covered until the zucchini are cooked al dente. Add some grated parmesan. Mix well and turn off the heat until pasta is cooked,
- Cook the pasta al dente in the boiling salted water according to the instructions on the packet.
- Save some of the pasta cooking water and drain the pasta.
- Reheat the sauce, if necessary.
- Add the pasta to the sauce, mix everything together well and cook for a couple of minutes on a low heat. You can add some of the pasta cooking water if you think the sauce is too dry.
- Serve immediately with a sprinkling of grated parmesan and more ground pepper to taste.
Notes
this recipe can be made with all kinds of pasta, either fresh or dried, smooth or ridged.
Nutrition
Calories: 590kcalCarbohydrates: 81gProtein: 21gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 123mgSodium: 309mgPotassium: 715mgFiber: 5gSugar: 8gVitamin A: 861IUVitamin C: 29mgCalcium: 192mgIron: 3mg
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michele says
I really like the delicate taste of this. I didn't have table cream (I believe what we call half and half in North America) but did have full cream (whipping cream), which was delicious, and of course very indulgent. A simple tomato basil salad with a little good salt and a drizzle of good balsamic was a lovely accompaniment. A real heart of the summer meal. I think prosciutto and melon would be a lovely antipasto for this.
Jenny Joiner says
I would like to serve this with a protein what can you recommend
Jacqui says
Hi Jenny I would suggest bacon type products like Italian speck or pancetta, or sausage meat. Both are often used in Italian pasta recipes that don't have tomatoes. Alternatively some fish like salmon or shellfish such as shrimps or prawns. Hope that helps!