I love a steaming bowl of pasta, especially when it is loaded with veggies. This Fettuccine and Zucchini pasta is delicious. Zucchini is sauteed over high heat until just tender and tossed with fettuccine, shallots, saffron, and a sprinkling of parmesan cheese. A dollop of Greek yogurt gives it a little creaminess, which accentuates the saffron and zucchini. This is a meal that comes together quickly and a little unexpected. It's delicious.
Ingredients for Fettuccine with Zucchini:
1 pound fettuccine, cooked according to package, reserve 1 cup of cooking water
1 1/2 pounds zucchini
4 tablespoons olive oil
3/4 cup chopped shallots
2/3 cup Greek yogurt mixed with 1 cup of water
1/3 cup parmesan cheese plus more for serving
1/4 teaspoon saffron, crumbled with your fingers
kosher salt
black pepper
Time-Saving Tip: Cut the zucchini a few hours before cooking.
Let's see what we need.
We're ready to cook.
Combine the yogurt and water. Stir in the saffron and set aside.
Halve each zucchini crosswise—cut slices 1/4 inch thick and then lengths about 1 1/2 inches long.
Add the oil and shallots to a pan. Saute for about 5-6 minutes until softened and partially golden.
Add the zucchini; season with salt and pepper. Saute over high heat until tender.
Lower the heat and add the yogurt mixture. Gently fold in to combine. It might look a little curdled but don't worry; this will go away after adding the ingredients.
Toss in the pasta and cheese; stir in a little pasta water as needed. Season with salt and pepper.
It's ready! Fettuccine with Zucchini is creamy and delicious. I love that this pasta is loaded with one of my favorite veggies and how saffron's delicate flavor shines through.
Enjoy!
Fettuccine with Zucchini:
1 pound fettuccine, cooked according to package, reserve 1 cup of cooking water
1 1/2 pounds zucchini
4 tablespoons olive oil
3/4 cup chopped shallots
2/3 cup Greek yogurt mixed with 1 cup of water
1/3 cup parmesan cheese plus more for serving
1/4 teaspoon saffron, crumbled with your fingers
kosher salt
black pepper
Time-Saving Tip: Cut the zucchini a few hours before cooking.
Combine the yogurt and water. Stir in the saffron and set aside.
Halve each zucchini crosswise—cut slices 1/4 inch thick and then lengths about 1 1/2 inches long.
Add the oil and shallots to a pan. Saute for about 5-6 minutes until softened and partially golden.
Add the zucchini; season with salt and pepper. Saute over high heat until tender.
Lower the heat and add the yogurt mixture. Gently fold in to combine. It might look a little curdled but don't worry; this will go away after adding the ingredients.
Toss in the pasta and cheese; stir in a little pasta water as needed. Season with salt and pepper.