Traditional recipes

Zucchini and saffron pasta

Zucchini and saffron pasta

Recipe Pasta zucchini and saffron of of 23-06-2020

There pasta with zucchini and saffron it's a vegetarian first course really delicious, but also quick and easy to make. For a creamier result, you could add a drop of milk or cream to the preparation, but in my opinion it risks covering the delicate flavors of zucchini and saffron, which in my opinion go perfectly together and are a definitely worth trying combination. Saffron really gives an extra touch, transforming your pasta and courgettes into a very different dish, making it special: seeing is believing;)


How to make zucchini and saffron pasta

First wash and peel the zucchini, then cut them in half (lengthwise) and then into fairly thin slices.
Then cook them in a large non-stick pan with salt and oil, with a lid, for 10-15 minutes.

Meanwhile, cook the pasta in abundant salted water: during cooking, take 1 ladle of water from the pasta pot and use it to dissolve saffron and parmesan, creating a cream.

Drain the pasta al dente and add it to the pan, tossing it quickly with zucchini and saffron cream.

The zucchini and saffron pasta is ready, serve it immediately.

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