Noodles and "Zoodles" with Saffron And Cream


Mix zucchini noodles and regular spaghetti for a pasta recipe that's light, fresh, and filling all at once.

Noodles and “Zoodles” with Saffron and Cream
Photo: Blaine Moats
Total Time:
35 mins
6 cups


  • 8 ounce dried spaghetti

  • 3 - 4 ounce cubed pancetta

  • 1 tablespoon extra-virgin olive oil

  • 3 medium zucchini, (about 11/2 lb.), ends trimmed and spiral cut

  • 1 teaspoon saffron threads, finely ground* or 1/2 teaspoon paprika plus 1/4 teaspoon ground turmeric

  • ¾ cup heavy cream

  • ½ cup freshly grated Grana Padano or Parrmesan (1 oz.), plus more for topping


  1. Cook spaghetti according to package directions. Drain, reserving 1/2 cup cooking liquid. Meanwhile, in a 12-inch skillet cook and stir pancetta in hot oil 10 minutes or until crisp. Transfer to a paper towel-lined plate.

  2. Add zucchini noodles and saffron to skillet. Using tongs, toss zucchini to coat with skillet drippings. Add cream; increase heat to medium-high. Cook just until boiling. Remove skillet from heat.

  3. Toss spaghetti with zucchini in skillet. Sprinkle with cheese; toss again. Add enough reserved cooking liquid to reach creamy consistency. Top with pancetta and additional cheese to taste.


Crush with a mortar and pestle or place in a small resealable plastic bag and crush with a meat mallet or rolling pin.

Nutrition Facts (per serving)

294 Calories
18g Fat
25g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 294
% Daily Value *
Total Fat 18g 23%
Saturated Fat 8g 40%
Cholesterol 38mg 13%
Sodium 247mg 11%
Total Carbohydrate 25g 9%
Total Sugars 4g
Protein 9g
Vitamin C 15.4mg 77%
Calcium 88mg 7%
Iron 1.5mg 8%
Potassium 319mg 7%
Folate, total 89mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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