Servings
Font
Back
0 from 3 votes

Fettuccine rigate with saffron and zucchini

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 2 hours before cooking, steep the saffron threads (if you are using threads) in 2 -3 tablespoons of hot water. 
  2. Wash the zucchini, discard the ends and slice them to a thickness of about 4 millimeters and then cut these zucchini slices into juliennes
  3. Peel and chop the onion very finely.
  4. Put a pan of water onto boil for the pasta. Add salt once it starts to boil.
  5. 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.
  6. Add half the broth and continue cooking for a couple of minutes.
  7. Add a pinch of salt, small ground pepper and cook for 2-3 minutes on a higher flame, stirring often.
  8. Stir the saffron into the remaining broth, then add it to the zucchini. Stir and cook for a further 2-3 minutes.
  9. 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,
  10. Cook the pasta al dente in the boiling salted water according to the instructions on the packet.
  11. Save some of the pasta cooking water and drain the pasta.
  12. Reheat the sauce, if necessary. 
  13. 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.
  14. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.