Pasta with Zucchini and Saffron

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

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 (to taste)
• Salt and pepper (to taste)
• Pasta cooking water (a little)
• (Optional) Salted ricotta or pecorino to give the dish an extra boost

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 sauté the whole garlic clove to flavor the oil, then remove it.
3. Add the zucchini to the pan and cook until they become tender, then season with salt and pepper to taste.
4. Dissolve the saffron in a small amount of hot pasta cooking water to enhance its color and aroma.
5. Cook the pasta in plenty of salted water, following the times indicated on the package for al dente cooking.
6. Drain the pasta, reserving some of the cooking water.
7. Pour the pasta into the pan with the zucchini, add the dissolved saffron, and mix well over low heat, adding a little cooking water to cream everything together.
8. Off the heat, sprinkle with grated Parmesan and, if desired, enrich with grated salted ricotta or pecorino shavings.
9. Plate and serve immediately.

To add an extra Italian touch, you could add a few fresh basil leaves or a handful of toasted pine nuts for a delicious crunch.

Trivia

Saffron is a spice often used in Italian cuisine for its bright color and unique aroma. Originally from the Middle East, it is appreciated worldwide and holds a place of honor in dishes like Milanese risotto. In this dish, it lends its nobility to a simple encounter between pasta and zucchini, creating a symphony of subtle yet distinct flavors.