Fettuccine with Zucchini and Saffron Cream

Name: Fettuccine with Zucchini and Saffron Cream (Fettuccine alle Zucchine e Zafferano)
Total time: 40 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: ⅓ cup parmigiano-reggiano, freshly grated; Salt; Freshly ground black pepper; 1 cup heavy cream; ½ tsp saffron strands, crumbled; 4 Tbs. butter; ½ cup yellow onion, finely chopped (½ medium onion); 1 ½ lbs. zucchini; fettuccine made with 3 eggs and 2 ¼ cups flour

Fettuccine alle Zucchine e Zafferano

Preparation info

Serves
4
People

Ready in
40 min

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

In this elegant sauce the cream takes on the flavor of the saffron and zucchini and is perfectly suited to homemade egg pasta.

Ingredients

1 ½ lbs. zucchini
½ cup yellow onion, finely chopped (½ medium

Europe
Italy
Mediterranean

Method

Wash the zucchini, remove the ends, and cut into narrow sticks about 1 ½-inch long and ¼-inch thick. Finely chop the onion.
Fill a pot for the pasta with about

Ingredients

Method

Photos