4 Tbs ( ½ stick ) butter
½ cup finely chopped yellow onion
1 ½ lbs zucchini, cut into sticks, 1½ in long and ¼ in thick
Salt & freshly ground black pepper
1 cup heavy cream
¼ tsp finely chopped saffron strands
1/3 cup freshly grated parmigiano-reggiano cheese
Pour 4 quarts of water into a large saucepan or pot and place over a high heat. Melt the butter in a large skillet over a medium heat. Add the onion and cook until it has softened and turned a rich golden color. Raise the heat to medium- high and add the zucchini. Cook until they are tender and lightly browned. Season with salt and black pepper. Pour in the cream and add the saffron. Cook stirring frequently, until the cream has reduced by half. Remove from the heat.
When the water for the pasta is boiling, salt the water and add pasta. When pasta is al dente, drain and toss with the sauce, adding the grated cheese. Serve at once.