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pasta with saffron and zucchini
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Abruzzo, Italian
Keyword: fettuccine, Italian recipe, saffron, vegetarian, zucchini
Servings: 4
Calories: 590kcal
Author: Jacqui

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: 590kcal | Carbohydrates: 81g | Protein: 21g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 309mg | Potassium: 715mg | Fiber: 5g | Sugar: 8g | Vitamin A: 861IU | Vitamin C: 29mg | Calcium: 192mg | Iron: 3mg