Pasta zucchini and saffron

Pasta with zucchini and saffron is a simple but very tasty dish. Here I present the classic Italian recipe, and I will also suggest steps to give an even more Mediterranean touch to the dish.

Ingredients

• 320 g of pasta (penne or spaghetti work well)
• 2-3 medium zucchini
• 1 sachet of saffron powder or threads
• 1 clove of garlic
• Extra virgin olive oil
• grated Parmesan cheese (quantity to taste)
• Salt and pepper (to taste)
• Pasta cooking water (a little)
• (Optional) Salted ricotta or pecorino to give an extra boost to the dish

Preparation

1. Wash the zucchini and cut them into rounds or cubes, according to preference.
2. In a large pan, heat the extra virgin olive oil and lightly fry the whole garlic clove to flavor the oil, then remove it.
3. Add the zucchini to the pan and cook until soft, then season with salt and pepper to taste.
4. Dissolve the saffron in a small quantity of the pasta’s hot cooking water, to enhance its color and aroma.
5. Cook the pasta in plenty of salted water, following the cooking times indicated on the package for an al dente texture.
6. Drain the pasta, keeping some cooking water aside.
7. Pour the pasta into the pan with the zucchini, add the dissolved saffron, and mix well over low heat, adding a bit of the cooking water to cream everything together.
8. Off the heat, sprinkle with grated Parmesan cheese, and if desired, enrich with grated salted ricotta or pecorino shavings.
9. Plate and serve immediately.

For an additional Italian touch, you could add some fresh basil leaves or a handful of toasted pine nuts for delicious crunchiness.

Curiosity

Saffron is a spice that is often used in Italian cuisine for its bright color and unique aroma. Originally from the Middle East, it is appreciated all over the world and has a place of honor in dishes like Risotto alla Milanese. In this dish, it lends its nobility to a simple meeting of pasta and zucchini, creating a symphony of subtle but distinct flavors.