Adapted from a recipe by Alessandra Marini
Hands-On Time: 20 minutes
Total Time: 30 minutes
Makes 4 to 6 servings
1 pound penne or some other short pasta
1 1/2 cup heavy cream
1/4 teaspoon crumbled saffron or 1/8 teaspoon ground nutmeg
2 tablespoons olive oil
1 garlic clove, peeled
2 pounds small zucchini, halved lengthwise and sliced into thin half-moons
1 teaspoon kosher salt
3/4 teaspoon black pepper
1 cup (4 ounces) grated Parmesan
1/4 cup chopped fresh flat-leaf parsley leaves (optional)
Cook the pasta according to the package directions.
Place the cream and saffron or nutmeg in a small saucepan over medium heat until bubbles appear. Remove from heat and add 1/2 teaspoon salt, 1/4 teaspoon black pepper and 3/4 of the Parmesan and stir. Set aside.
Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic, zucchini, and the remaining salt and pepper. Cook, stirring occasionally, until the zucchini is golden and tender, about 10 minutes. Remove from heat. Remove and discard the garlic. Drain the pasta and return it to the pot. Add the zucchini and the cream mixture. Toss. Divide the pasta among individual bowls and sprinkle with the remaining Parmesan and parsley (if using).
Real Simple: March 2006