in Italy

Tagliatelle with zucchini in saffron sauce

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Ingredients for 4 servings:

  • 500 g tagliatelle pasta (fettuccine)
  • 700 g zucchini
  • 2 onions
  • 250 ml sweet cream
  • 1 tsp saffron threads
  • 60 g butter
  • 6 tbsp Parmesan, freshly grated
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fettuccine all zucchine e zafferano

Sauté diced onions in butter until translucent, add chopped zucchini (either whole or half slices, depending on size), sauté until soft, and season with salt and pepper. Pour in the cream, sprinkle with the saffron, and reduce by half. Toss the fettuccine, cooked al dente, in the sauce, sprinkle with grated cheese, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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