Pasta with Zucchini and Saffron | Quick Italian Classic
(0)
25 min
Quick
Sezamo
O rețetă clasică din bucătăria italiană, delicată și luminoasă: penne al dente învăluite într-un sos auriu mătăsos de dovlecei fragezi sotați la tigaie, infuzie aromată de șofran nobil și parmezan maturat. Un preparat vegetarian sofisticat și reconfortant, gata pe masă în mai puțin de 25 de minute.
Preparation method
Preparing the vegetables and infusing the saffron
Wash the zucchini well, trim the ends, then cut lengthwise and slice into thin rounds or even cubes. Peel the garlic cloves and crush lightly or finely chop. Finely chop the fresh parsley leaves.
Dissolve the saffron threads or powder in a small cup with 3-4 tablespoons of warm water (or directly from the water used to cook the pasta) and leave to infuse for 5 minutes to release its intense golden colour and unmistakable fragrance.
Sautéing the zucchini and cooking the pasta
Bring a large pot with plenty of water to a boil. When the water boils, add the sea salt and the penne pasta. Cook according to package instructions until 'al dente' (about 1-2 minutes less than the maximum time). Before draining, be sure to reserve a cup (approx. 150 ml) of the starchy pasta water.
Chef's tip
Pre-infusing the saffron in warm water is essential: it allows it to fully develop its deep aromatic profile and intense colour before being added to the pan.
Reserving the pasta cooking water is the Italian secret: the starch in the water emulsifies with the Parmesan and olive oil, creating a rich creaminess without the need for heavy cream.
15 min
Under an hour
