Pasta with Zucchini and Saffron a very simple, tasty, flavorful recipe, a soft and delicate cream envelops the pasta and the success of this dish is guaranteed! You can prepare the pasta with zucchini and saffron sauce while the pasta cooks, so it couldn’t be better! Write down the recipe and try it!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 6.35 oz mezze maniche
- 2 zucchini
- 1 packet saffron (or threads)
- 1 tbsp extra virgin olive oil
- 2 leaves fresh mint
- 2 tbsp 100% almond cream (or 3 tbsp of cream)
- to taste salt
- 0.7 oz grated Parmesan cheese
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Low-Sided Casserole
- 1 Chopper
- 1 Pasta Pot
Steps
If you choose to use saffron threads, before you start preparing the pasta, infuse them in half a cup of hot water.
Wash the zucchini, dry them, remove the ends, and cut them into cubes. Cook them in a low-sided casserole with the tablespoon of oil and a little hot water until they are soft. It will take about ten minutes. Drain them and transfer them to the chopper’s cup, add the saffron, the 100% almond cream (or the cream), and the mint leaves. Season with salt. Blend until a cream is obtained. Return the cream to the casserole and let it cook for a couple of minutes to thicken it a bit (but check if it’s necessary because mine already had a perfect consistency). Boil the pasta, drain it al dente and toss it in the sauce, adding a little pasta cooking water if necessary. Sprinkle with grated Parmesan cheese and serve immediately.
