Garganelli pasta with courgette sauce

There are a few really simple and inexpensive dishes which nevertheless create a really great impression, even for a lunch party with friends. Today's recipe is just one such of these recipes! It's made with fresh garganelli pasta combined with top quality courgettes and saffron. This is perfect for vegetarians and for all those who want to eat more vegetables at every meal. A cheerful and colourful recipe which, with its lovely creamy consistency, will appeal to every palate!


  • short pasta short pasta garganelli
  • courgettes small courgettes with flowers
  • garlic 1 clove
  • extra virgin olive oil
  • salt
  • pepper
  • parsley
  • fresh cream 50 millilitres
  • saffron 1 sachet

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20 minutes Total time
15 minutes Active time
Serves 2 persons
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Fry the garlic with the courgettes, sliced into rounds. Halfway through cooking, add the roughly chopped courgette flowers. Once the courgettes are browned, add the saffron and cream, stirring as you do so. Season with salt and pepper. Add the al dente cooked and drained pasta to the pan with the courgette sauce, cook for a few minutes more and serve with a sprinkling of chopped parsley.

To give a bit of extra zing to this dish, try adding a teaspoon of mild mustard. If you're not a fan of mustard, try a handful of toasted pine nuts instead
Garganelli is a specialty pasta from the region of Emilia Romagna. The term 'garganello' comes from the dialect 'garganel' referring to the throat of a chicken, which they are supposed to resemble

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