Summary

Ingredients

• 500 g ribbon noodles, (fettuccine)
• 700 g zucchini
• 2 onions)
• 250 ml sweet cream
• 1 teaspoon saffron threads
• 60 g butter
• 6 tablespoon parmesan, freshly grated
• salt and pepper

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Instructions

1. Sauté the onion cubes in butter until translucent, add the chopped zucchini (whole or half slices depending on size), simmer until soft and season with salt and pepper. Pour in the cream, sprinkle in the saffron and reduce by half.
2. Turn the `al dente` cooked fettuccine in the sauce, sprinkle with the grated cheese and serve.