Zucchini pasta-pasta alle zucchine-Chris & Karen's recipes

The following is my friend Chris' recipe, as she sent it in. Chris is a former caterer, with better credentials than me, so I never hesitate to add her contributions!

I just sent my zucchini pasta.
Madolin sliced Zucchini sauteed in olive oil, until starting to caramelized.
Capellini, pasta water, Salt Pepper and a little more olive oil to taste.
No garlic, no cheese. Just that.
It is lovely. .........So a no brainier, and a fast feast.


Zucchini pasta was a huge trend in Italy about 20 years ago, I remember eating variations of the dish all summer. This is my preferred version, made with saffron & served with spaghetti. My mother also adds a little heavy cream at the end & will serve it even with other types of pasta. Both of us have served the sauce on gnocchi.

When purchasing zucchini, select the smallest & firmest as they are the most likely to be sweet.

1 small zucchini per person
1 medium onion
1 tsp saffron (or to taste)
olive oil
fresh grated parmesan cheese

Put on the water for the pasta or gnocchi.
Cut the zucchini in thin slices or chunks, depending on the type of pasta or gnocchi.
Slice onion.
Sauté in a large saucepan with olive oil until golden, adding a few extra tbsps to make a sauce.
Just before the pasta or gnocchi are cooked, add the saffron & stir until evenly distributed.

Drain the pasta or gnocchi but leaving a few tbsps of water. Keep some of it on the side.
Add to the saucepan and stir. If too dry, add a few tbsps of pasta water or some heavy cream (like mom!).

Serve immediately, with grated parmesan.