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Pasta with Zucchini and Saffron Cream
Rating (0 Rated)

serves 4

Ingredients

1/2 cup heavy cream
About 20 strands of saffron
1 tablespoon olive oil
1/2 large sweet onion, diced
1 1/4 pounds small zucchini, cut into thin sticks approximately 1 inch long
Salt and pepper
8 ounces pasta
1/3 cup grated Parmigiano-Reggiano

 

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Pasta with Zucchini and Saffron Cream
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Put the heavy cream in a small saucepan. Heat the cream slowly until hot but not boiling. Crumble the strands of saffron into the cream and stir with a wooden spoon. Turn off the heat and cover pan to keep cream warm while proceeding with the rest of the recipe.
2. To cut the zucchini into sticks, slice the zucchini the short way into 1/8-inch rounds. Then make manageable stacks of the slices, and cut them 1/8-inch thick to finish making the zucchini sticks.
3. Sauté onion in olive oil over medium heat until golden.
4. Add the sticks of zucchini and cook until the zucchini is lightly browned but still crisp. Add the warm cream infused with saffron, and continue to cook the sauce until it thickens a little and reduces by one third. Salt and pepper to taste. While you are making the sauce, cook your pasta according to the package.
5. When the sauce is finished, turn the heat off and add the cooked pasta to the pan. Toss with grated Parmigianno-Reggiano and serve immediately.

Per serving:  430 calories, 18g fat, 9g sat fat, 55g carbs, 14g protein, 159mg sodium, 4g fiber

 

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