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.