Fettuccine alle Zucchine e Zafferano (Fettuccine with Zucchini and Saffron Cream)

Another recipe from last year, this is from Guiliano Hazan's ever-reliable Classic Pasta Cookbook. I remember it being tasty, although like most cream sauces I expect it fares poorly in the fridge overnight.

Fettuccine alle Zucchine e Zafferano

The Classic Pasta Cookbook, p.91

Ingredients

• 1 lb dried fettuccini
• 4 tbsp (½ stick) butter
  
• ½ C finely chopped yellow onion
• 1½ lbs zucchini, cut into 1½×¼" strips
• salt and freshly ground black pepper
• 1 C heavy cream
• ¼ tsp finely chopped saffron strands
• ⅓ C freshly grated parmesan
  

Directions

1. In the background, begin boiling the water and cooking the pasta al dente.
   
2. Melt the butter in a large skillet over medium heat.
3. Add the onion and cook until it softens and turns a rich golden colour.
4. Raise heat to medium-high and add the zucchini. Cook until tender and lightly browned. Season with salt and black pepper.
5. Add the cream and saffron. Cook, stirring frequently, until reduced by half; remove from the heat.
6. Drain the pasta and add it to the sauce. Toss with the cheese and serve at once.