Pasta with zucchini and saffron
4.41 from 5 votes

Pasta with zucchini and saffron

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.
Course Pasta
Cuisine Italian
Keyword pasta, zucchini, courgettes, saffron
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 days
Servings 4 people


  • 360  (12 2/3 oz) of short pasta, as penne or mezze maniche
  • 4 medium zucchini
  • a pinch of saffron
  • cups of vegetable stock, or hot water
  • 100  ml  (3 1/3 fl oz) of fresh cream
  • spoons of extra virgin olive oil
  • 50  (1 3/4 oz) of grated Parmigiano Reggiano
  • A few leaves of fresh mint
  • Salt
  • 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.
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For a better result of the recipe, consider using a scale.