beyond The trends and currents of thought, there is you, the pasta. How can you not love it? Made in a simple and fast then the conquest of all of. And the save Sunday lunch, the comfort of evenings in front of the tv, the solution is quick to share with friends in the informal evenings.

Even if I put myself on a diet do not give to eat it at least once a week. And this recipe with zucchini is so good and as fast and economical. When my kids were small I was preparing quite often by adding fresh mint leaves instead of the chives. Zucchini and mint go well together and the mint counteracts the greasiness of the cream.

To cook the zucchini just a short time: just long enough to boil the water and cook the pappardelle.

If you decide to serve it in the lunch on Sunday, serve it in dishes that are light in color, to give more prominence to the ingredients that recall the days of spring.

And why not, a small bunch of fresh flowers, that will brighten up your table!

It will be perfect, especially if we add at the table a small bouquet of pumpkin flowers and daffodils, to stay on the subject of vegetables decorative!




  • 500 g of pappardelle egg
  • 1 kg of grated zucchini to match
  • 1 onion or shallot, sliced
  • 1/2 liter of fresh cream kitchen
  • 1/2 cup of broth of vegetables where loose a teaspoon of saffron
  • in 5 or 6 pumpkin flowers (cleaned
  • A knob of butter
  • chives or fresh mint chopped
  • Salt and pepper q.b.

Grate the zucchini, well cleaned, to match. Chop the shallot into small pieces, peel the courgette flowers. Sauté the shallot in the butter and when transparent add the zucchini. Let simmer over a gentle heat with the pot covered, so that the juice of the zucchini does not dry out.

When the zucchini are soft, add the fresh cream to the broth where you have dissolved the saffron, salt and pepper, and let cook (this time without the lid) for about ten minutes.

Meanwhile, cook the pappardelle in abundant water and salt. Finish cooking the pasta directly in the pan with the sauce, adding the last of the zucchini flowers and chives (or mint, as desired).

Serve immediately.

A receita em portugues!


  • 500 g de pappardelas
  • 1 kg de abobrinhas cortadas em palitos
  • 1 cebola pequena cortada em pedaços
  • 1/2 litre de creme de leite fresco
  • 1/2 copo de caldo de legumes com alçafrao
  • 1 colher de manteiga
  • 5 ou 6 flores de abòbora
  • Cebolinha ou hortelà picadinhos
  • Sal and pimenta to gosto

Faça dourar a cebola cortada em pedaços na panela com uma colher de manteiga. Assim que a cebola ficar transparente jogue as abobrinhas cortadas e deixe cozinhar em fogo baixo, com panela tampada, por mais ou menos 15 minutos. Adicione o creme de leite e o caldo de legumes com alçafrao, deixando tomar gosto, girl vez com a panela sem tampa.

Enquanto isso coloque pra ferver uma panela espaçosa com bastante'àgua and um punho de sal. Cozinhe as papardelas meets as indicaçoes from confecçao, deixando os dois ultimos minutos pra cozinhar directly na panela com o molho, as flores de abobora e a cebolinha verde (ou hortela).

Servir assim que estiver pronto, sem esperar!


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