Saffron is one of my favorite spices. It brings vibrant yellow color and richness to any pasta dish. Growing up I loved it when my mom would serve saffron rice as a side dish. I've started experimenting with saffron over the past couple of years.
Summer Veggie Saffron Pasta
8 oz. Spaghetti
2 cups Broccoli Florets
1 1/2 Small Zucchini, sliced into thin rounds
4 oz. Pancetta, crisped
3/4 cup Parmesan
2 cloves Garlic, minced
1 Shallot, minced
2 cups Chicken Stock
2 pinches Saffron
2 Tbsp. Cream
Salt and Pepper to taste
In a small saucepan, combine chicken stock and saffron. Bring to a boil, and gently boil until reduced to approximately 1 cup.
In a large pot, bring water to a boil for spaghetti. Add your spaghetti and boil, add the broccoli florets the last 5 minutes or so. When done, strain and return to the pot.
In a Saute pan, heat a tablespoon of butter and a splash of olive oil over medium heat. Add the garlic and shallot and saute for 1 minute. Add the zucchini rounds and saute until just tender.
Add your zucchini/garlic mixture to the pasta/broccoli. Mix the chicken stock/saffron mixture into the pasta, add the parmesan cheese and cream, stir until melted. Salt and pepper to taste. Sprinkle the crisped pancetta, and extra parmesan on top.