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Pasta with Zucchini and Saffron

Pasta with zucchini and saffron is a hearty, easy-to-make dish.

Prep Time: 10M

Cooking Time: 15M

Serves: Serves 4


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • pinch of saffron threads
  • 3-4 zucchini, cut in half and diced
  • 1 cup heavy whipping cream
  • pinch of crushed hot red pepper flakes (optional)
  • 8oz (225g) dried fettuccine
  • handful of finely chopped flat-leaf parsley (optional)
  • 1/2 cup freshly grated Parmesan cheese
  • sea salt and freshly ground black pepper
Pasta with Zucchini and Saffron photo

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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.
  • Swap the zucchini for asparagus when in season.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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