Gardens are overflowing with zucchini this time of year, and this classic Italian pasta is a great way to make use of it. The dish comes together quickly, and the combination of saffron, zucchini, cream, and pecorino provide a deeply satisfying flavor. One key is to julienne the zucchini into matchstick-size pieces and cook them long enough to release their rich flavor. And remember to save a bit of the pasta water when you drain the fettuccine—it’s as essential as the cream is in making the sauce creamy. Finally, don’t skip that quick finishing sauté of pasta and sauce to bind the wonderful flavors together.

 

Ingredients

Makes 4 Servings

1 spring onion, minced

¼ cup extra virgin olive oil

3-4 small zucchini (about 1½ pounds), julienned

2 cloves garlic, minced

¼ cup chicken broth

½ teaspoon saffron threads

½ cup heavy cream

Salt and pepper to taste

1 pound fresh egg fettuccine 

½ pound pecorino, grated

Directions

Two hours before cooking the pasta, soak the saffron threads in the chicken stock (this brings out the flavor of the saffron).

Bring salted water to a boil to cook the pasta.

In a large pan over medium heat, sauté the onion in olive oil for a couple minutes. Add the zucchini and continue cooking until the onion and zucchini start to brown. Add the garlic. Sauté an additional minute, or until the garlic just begins to brown, then add the saffron chicken stock. Lower the heat to a simmer and reduce by half. Stir in the cream. Add salt and pepper to taste.

Boil the fettuccine until al dente and drain, saving a bit of the pasta water. Add the cooked fettuccine to the zucchini. While sautéing over low heat, toss the pasta with 3 Tbsp of grated pecorino and a splash or two of pasta water to bind all the flavors.

Serve with remaining grated pecorino.