Fettuccine rigate with saffron and zucchini

Name: Fettuccine rigate with saffron and zucchini
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving
Ingredients: 400 g fettucine rigate; 3-4 zucchini; 1 spring or white onion; 50 ml vegetable or chicken stock; 1-2 tablespoon extra virgin olive oil; 50 g grated parmesan; 100 ml cooking cream; ½ teaspoon saffron threads; salt; ground black pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4
Calories
590 kcal
Course
Main Course
Cuisine
Italian

Fettuccine rigate with saffron and zucchini

Daisy Meyer

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This delicious pasta with saffron and zucchini recipe is easy to prepare and light. It doesn’t take much time and is made with just a few ingredients. However, it looks and tastes so beautiful, you'll want to make it time and again.

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Ingredients

Servings

400 g fettucine rigate (14oz) or other pasta of your choice
3-4 zucchini long and thin
1 spring or white onion
50 ml vegetable or chicken stock (1.5-2 floz)
1-2 tablespoon extra virgin olive oil
50 g grated parmesan (2oz)
100 ml cooking cream (3.5 fl oz)
½ teaspoon saffron threads or 1 sachet of saffron
salt for pasta and to taste
ground black pepper to taste

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Instructions

2 hours before cooking, steep the saffron threads (if you are using threads) in 2 -3 tablespoons of hot water.
Wash the zucchini, discard the ends and slice them to a thickness of about 4 millimeters and then cut these zucchini slices into juliennes
Peel and chop the onion very finely.
Put a pan of water onto boil for the pasta. Add salt once it starts to boil.
Heat the oil in a frying pan. Add the onion and cook until it starts to soften. Then add the zucchini and cook for another couple of minutes.
Add half the broth and continue cooking for a couple of minutes.
Add a pinch of salt, small ground pepper and cook for 2-3 minutes on a higher flame, stirring often.
Stir the saffron into the remaining broth, then add it to the zucchini. Stir and cook for a further 2-3 minutes.
Pour in the cooking cream, mix and continue cooking for 5 minutes on medium heat, covered until the zucchini are cooked al dente. Add some grated parmesan. Mix well and turn off the heat until pasta is cooked,
Cook the pasta al dente in the boiling salted water according to the instructions on the packet.
Save some of the pasta cooking water and drain the pasta.
Reheat the sauce, if necessary.
Add the pasta to the sauce, mix everything together well and cook for a couple of minutes on a low heat. You can add some of the pasta cooking water if you think the sauce is too dry.
Serve immediately with a sprinkling of grated parmesan and more ground pepper to taste.

Notes

this recipe can be made with all kinds of pasta, either fresh or dried, smooth or ridged.

Nutrition Information

Show Details

Calories 590kcal (30%) Carbohydrates 81g (27%) Protein 21g (42%) Fat 21g (32%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.1g Cholesterol 123mg (41%) Sodium 309mg (13%) Potassium 715mg (20%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 861IU (17%) Vitamin C 29mg (32%) Calcium 192mg (19%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 590 kcal

% Daily Value*

Calories	590kcal	30%
Carbohydrates	81g	27%
Protein	21g	42%
Fat	21g	32%
Saturated Fat	10g	50%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	0.1g	5%
Cholesterol	123mg	41%
Sodium	309mg	13%
Potassium	715mg	15%
Fiber	5g	20%
Sugar	8g	16%
Vitamin A	861IU	17%
Vitamin C	29mg	32%
Calcium	192mg	19%
Iron	3mg	17%