Sfoglini Saffron Malloreddus with Caramelized Zucchini & Onions

Caramelized zucchini and onion blend perfectly with the bright, colorful notes of saffron in the classic Sardinian pasta.

INGREDIENTS

MAKES TWO SERVINGS

•  8 oz. Sfoglini Saffron Malloreddus
• 1 tbsp. extra virgin olive oil
• 2 tbsp. unsalted butter
• 1/2 white onion (about 5 oz.), small dice
• 2 medium zucchini (about 12 oz.), cut into thin half moons
• 1/2 cup fresh basil, minced
• 1 tsp crushed red pepper
• Parmesan cheese for plating 

DIRECTIONS

Boil Sfoglini Saffron Malloreddus in salted water until al dente, approximately 9 minutes. Reserve pasta water for sauce.

Heat 1 tbsp olive oil and 2 tbsp butter in a saute pan. Add onions and cook until soft and translucent, about 3 minutes. Stir in zucchini and cook mixture 15-20 minutes over medium heat, stirring every few minutes until zucchini and onions start to caramelize. Lower the heat and stir in crushed red pepper and basil and cook 2 more minutes.

Stir in cooked pasta and some reserved pasta water to thicken the sauce. Top with additional fresh basil and Parmesan cheese.