« Almond Fingers | Main | Italian Almond Tart »

Zucchini-Saffron Pasta

I wanted something different for dinner. I decided to try to create something I had seen once on a menu in southern Italy. I really wanted to try this beautiful curly pasta, and I had an over-abundance of zucchini!


Grate 4 zucchini.
Chop 1/2 a yellow onion.
In a saucepan, add 1/4 c. chicken broth to onion and 3/4 of the zucchini (reserving 1/4 of zucchini). When broth heats to boiling, add a sprinkle of saffron, and stir.

Take this mixture and process in a food processor or blender with 3 T cream, and 4 oz. marscapone or cream cheese. (You may make this ahead, and keep in a sealed jar in fridge for up to 3 days. If made ahead, only grate 3 zucchini, and grate the fourth while pasta is boiling.)

Cook and drain pasta. Heat sauce, and toss with pasta and reserved grated zucchini.
Sprinkle with grated parmesan.



Comments (2)

Barb Cabot:

Good Morning Palma! First off, that shocking pink backdrop for the pasta is a beautiful color. I love your inventiveness. This recipe sounds excellent but then...that's you! Thanks for sharing and for the wake up pink color. Love it.

This sounds wonderful. It would be perfect for a vegetarian meal. And you are lucky to have zucchini. Our plants are just sitting there and barely putting on fruit. Curses of the cold northwest.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on July 7, 2008 6:40 AM.

The previous post in this blog was Almond Fingers.

The next post in this blog is Italian Almond Tart.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2004 - 2014 Slow Travel