Fettuccine with Courgettes and Krokos

Fettuccine with Courgettes and Krokos

  • 500gr fettuccine
  • 100gr melted onion
  • 700gr courgettes cut in matchstick-like strips
  • 1 cup cream
  • ½gr Krokos Kozanis (saffron)
  • 6 tablespoons grated parmesan
  • salt, freshly ground pepper

Prepare the sauce. Cut the courgettes in half end-to-end and with the use of a teaspoon remove the white pulp. Cut the remaining courgettes in half rounds. Sauté the onion in a pan with the butter until all its juice is absorbed. Add the courgettes and Kozani saffron. Stir and sauté.

Add the cream. Meanwhile you have already boiled your fettuccine in plenty of salted water and drained them. Pour half of the sauce in the pot were you boiled the fettuccine and empty the pasta back in.

Add the rest of the sauce on top. Stir well, add the parmesan and freshly ground black pepper and stir some more.

Best served hot.

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