Pasta with Zucchini and Saffron

The Illustrated Quick Cook

Pasta with Zucchini and Saffron

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    1 tbsp olive oil pinch of crushed hot red pepper flakes (optional)
    1 onion, finely chopped 8 oz (225 g) dried fettuccine
    3 garlic cloves, finely chopped handful of finely chopped flat-leaf parsley (optional)
    pinch of saffron threads ½ cup freshly grated Parmesan cheese
    3-4 zucchini, cut in half and diced sea salt and freshly ground black pepper
    1 cup heavy whipping cream


    Prep: 10 min Total: 30 min (Quick)
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    • 1

      Heat the oil in a large frying pan, add the onion, and cook over medium heat for 5 minutes or until soft. Add the garlic and saffron, cook for a few seconds more, then add the zucchini. Season well with salt and pepper. Stir in the cream and pepper flakes and cook at a gentle simmer for about 4 minutes.

    • 2

      Meanwhile, cook the pasta as the package directs, until it is tender yet still firm to the bite. Drain, reserving a bit of the cooking water. Return the pasta to the pot and toss with the reserved cooking water.

    • 3

      Add the sauce, toss, then add the parsley, if using, and toss once more. Sprinkle with Parmesan and serve.

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