Friday, September 18, 2009

Summer Veggie Saffron Pasta

I got the idea for this recipe from the new issue of Rachael Ray Magazine. I added a couple of things to it... because some of her recipes are rather boring. I like zucchini a lot, if its cooked correctly. Make sure you don't overcook your zucchini!!!

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
-serves 4-

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.


  1. Matt would love this as he can't seem to get enough zucchini

  2. Hi,

    Found your blog through Cookbook Junkie blog. Your recipes are very interesting and sound delicious. I love zucchini, but my husband and kids won't eat it. I haven't tried saffron yet, but it's on my list, just wish it wasn't so expensive.

    Lisa @

  3. This looks to be a great way to enjoy zucchini! Thanks for sharing :)

  4. cream, saffron, pancetta... tough to go wrong with all of that goodness