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Zucchini With Saffron Sauce

Fettuccine.Inn's picture
Ingredients
  Penne/Orecchiette οΎ  1 Pound (450 gram)
  Vegetable oil 45 Milliliter (3 tablespoon)
  Garlic 2 Clove (10 gm), crushed
  Young zucchini 1 1⁄3 Pound, cut into 1/4 inch slices (600 gram)
  Salt To Taste
  Pepper To Taste
  Nutmeg To Taste
  Cream 165 Milliliter (2/3 cup)
  Saffron powder/1/4 teaspoon saffron strands 1⁄2 Teaspoon (pure)
  Grated parmesan cheese 4 Tablespoon (adjust quantity as needed for serving)
Directions

MAKING
1) In a pan, cook the Penne or orecchiette in the boiling salted water, until tender. Drain and keep warm.
2) In a large frying pan, gently saute the garlic and zucchini, until golden brown and crisp.
3) Season with the salt, pepper and nutmeg to taste.
4) In a pan, bring the cream and saffron to a boil, simmer gently until cream is slightly thickened and yellow.
5) Reserve a few zucchini slices for garnish and keep aside.
6) Stir the zucchini and the saffron cream into the pan, stir until thoroughly coated.

SERVING
7) Garnish with the zucchini and serve the Zucchini with Saffron Sauce, immediately on individual serving plates along with the grated Parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
4

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