pasta with zucchini and saffron

Serves 4:

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

3 garlic cloves, finely chopped

pinch of saffron threads

3–4 zucchini, cut in half and diced

1 cup heavy whipping cream

pinch of crushed hot red pepper flakes (optional)

8oz (225g) dried fettuccine

handful of finely chopped flat-leaf parsley (optional)

½ cup freshly grated Parmesan cheese

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large frying pan, add the onion, and cook over medium heat for 5 minutes or until soft. Add the garlic and saffron, cook for a few seconds more, then add the zucchini. Season well with salt and pepper. Stir in the cream and pepper flakes and cook at a gentle simmer for about 4 minutes.

2 Meanwhile, cook the pasta as the package directs, until it is tender yet still firm to the bite. Drain, reserving a bit of the cooking water. Return the pasta to the pot and toss with the reserved cooking water.

3 Add the sauce, toss, then add the parsley, if using, and toss once more. Sprinkle with Parmesan and serve.

pasta with zucchini and saffron