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Fettuccine & Saffron-Tomato Sauce
with Zucchini & Romano Cheese
25 min
Vegetarian
i
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2 Servings
- Est. 800 Cals/serving
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For this warming dish, ribbons of fettuccine and verdant sautéed zucchini are tossed in a savory spiced tomato sauce. It’s all finished with a touch of mascarpone cheese for a hint of delightful creaminess.
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fresh
ingredients
Title
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½ lb Fettuccine Pasta
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1 14-Ounce Can Whole Peeled Tomatoes
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2 Zucchini
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2 cloves Garlic
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1½ tsps Calabrian Chile Paste
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2 Tbsps Ghee
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¼ cup Grated Romano Cheese
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1 pinch Saffron
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2 Tbsps Mascarpone Cheese
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients:
Remove the ghee from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands.
2
Cook the zucchini:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened.Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
3
Cook the pasta:
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Make the sauce:
Meanwhile, in the same pan, heat the ghee on medium-high until melted. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the saffron and crushed tomatoes (carefully, as the liquid may splatter). Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked zucchini, sauce, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat and stir in the mascarpone. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano. Enjoy!
1
Prepare the ingredients:
Remove the ghee from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands.
2
Cook the zucchini:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened.Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
3
Cook the pasta:
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Make the sauce:
Meanwhile, in the same pan, heat the ghee on medium-high until melted. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the saffron and crushed tomatoes (carefully, as the liquid may splatter). Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked zucchini, sauce, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat and stir in the mascarpone. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano. Enjoy!
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