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