While the pasta is cooking, blend the soft zucchini with saffron and a splash of cream. Then toss the pasta with the zucchini puree and a generous handful of grated Parmigiano Reggiano.
Keyword pasta, zucchini, courgettes, saffron
Prep Time 10minutes
Cook Time 15minutes
Total Time 25days
360 g (12 2/3oz)of short pasta, as penne or mezze maniche
a pinch of saffron
2 cupsof vegetable stock, or hot water
100 ml (3 1/3fl oz)of fresh cream
2 spoons of extra virgin olive oil
50 g (1 3/4oz)of grated Parmigiano Reggiano
A few leaves of fresh mint
Ground black pepper
Soak the saffron in two tablespoons of hot water.
Rinse and dice the zucchini, then cook them in a saucepan with the vegetable stock or some hot water, until they are so soft that they can be easily pierced with the tip of a knife.
Drain the zucchini, then blend them with saffron, fresh cream and a few mint leaves until smooth. Season with salt and pepper.
Pour the zucchini sauce into a pan and add two tablespoons of olive oil, cook for 2-3 minutes until thicker.
Cook the pasta in plenty of boiling salted water. Drain the pasta al dente, keeping a ladle of cooking water aside. Pour the pasta into the pan, add the pasta cooking water and the grated Parmigiano Reggiano.
Toss the pasta for a few minutes on low flame, add a few fresh mint leaves and serve immediately.