Zucchini and saffron fettuccini

This recipe is as good as original. Because I don't know about you, but I'm more used to taste saffron on rice than on pasta... but that doesn't mean is less good! Au contraire!

Start preparing the ingredients. Cut tops and bottoms of a couple (cleaned) zucchinis and cut them into strips.
Oh, and mince an onion too, I forgot to document my mincing but I think you guys know how it's done ;)

Melt 2 tablespoons of rich and delicious butter in a large skillet and when it's melted, add the onion. You got to be patient here because the heat is soooo low that the onion won't be ready in a while, stir every now and then and that's all. I assure you tho, that your kitchen will smell heavenly.

When the onion is nice golden brown, add the zucchini strips. Rise heat to medium-high and cook till zucchini is tender.

Meanwhile, mince a bit of saffron with salt in a mortar. We do it with the salt so it's easier to get powder.

But wait a sec, have you seen that? It's gold!

So, when zucchini is tender pour cream and spices, pepper and saffron/salt powder.

Oh yeah, bright yellow should be the color of your salsa. THAT much of yellow, yes.

Then, add pasta and some grated Parmesan. Stir till it's all well combined.

Now, tell me you’re not hungry. Because... 

I was!

ZUCCHINI & SAFFRON FETTUCCINE

Serves 3-4

• 400g fettuccine
• 2 tbsp butter
• 1 onion
• 2 zucchinis
• 200 ml cream
• 1/4 tsp saffron aproximately
• salt & pepper
• grated Parmesan

1. Cut tops and bottoms of zucchinis and onion. Take outer skin of the onion off.
2. Cut zucchinis in strips, mince onion.
3. Melt butter in a large skillet. When melted, fry onion in low heat till it's golden brown. Then, add zucchini stripes and rise heat to medium-high.
4. When zucchini is tender, add cream. In a mortar make salt and saffron powder and add it to the skillet. Add some pepper too. Stir.
5. Add the fettuccine (already boiled).
6.Grate some Parmesan and add it too. Stir till well combined.
7. Serve and enjoy!


xo,
Adela*