Fusilli with Zucchini and Saffron

Fusilli with zucchini and saffron is a light and tasty first course, a perfect union between the earth and the precious spice. Here’s the recipe:

Ingredients

• 320 g of fusilli pasta (or other short pasta of your choice)
• 2 medium zucchinis
• 1 sachet of saffron powder
• 1 clove of garlic
• 40 g of grated Parmesan cheese
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• (Optional) Cooking cream for a creamier version

Preparation

1. Wash and slice the zucchini into rounds or half moons, according to your preference.
2. In a large pan, heat the olive oil with the whole garlic clove. Add the zucchini, a pinch of salt, and cook over medium-high heat, stirring occasionally, until they are slightly golden.
3. Remove the garlic from the zucchini and discard.
4. Dissolve the saffron sachet in a little hot water.
5. Bring a pot with plenty of salted water to a boil and cook the fusilli according to the package instructions until al dente.
6. Drain the pasta, reserving a bit of the cooking water. Add the pasta to the zucchini in the pan.
7. Pour in the liquid with the dissolved saffron and stir to flavor all the fusilli. If you desire a creamier dressing, you can add some cooking cream at this point.
8. Add the grated Parmesan cheese, a grind of pepper, and if necessary, a little of the pasta cooking water to emulsify better.
9. Mix well to evenly distribute the seasoning and serve hot.

If you like, you can add a touch of crunchiness by toasting sliced almonds and sprinkling them over each dish before serving.

Curiosity

Saffron is a spice highly appreciated in Italy and abroad, known not only for its unique flavor but also for its beneficial properties. It is characteristic of some traditional Italian dishes, like risotto alla milanese, and pairs wonderfully with many types of pasta.