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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!

fun%20pasta.jpg

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.

zucchini-saffron%20pasta.jpg

Delicious!

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.

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