Fettuccine with Zucchini and Saffron Cream

Fettuccine alle Zucchine e Zafferano

Preparation info
  • Serves


    • 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.


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


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