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.



4 comments:

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

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  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 @ joyincooking.blogspot.com

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

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

    ReplyDelete