Recipe Toasted Saffron Pasta Primavera

detroitdad

Legendary Member
Joined
1 Feb 2018
Local time
11:17 AM
Messages
2,923
Location
Ypsilanti, MI.
I'm going to give this recipe a try tonight. I'll probably serve it with chicken and/or shrimp.

Ingredients
  • 2 tablespoons olive oil
  • 12 ounces spaghetti, broken in half
  • 2 cloves garlic, finely chopped
  • ¼ teaspoon saffron threads or paprika
  • 1 cup dry white wine
  • 2¾ teaspoons kosher salt, divided
  • 2 small yellow squash, shaved lengthwise into ribbons (about 2 cups)
  • 2 cups cherry tomatoes (about 12 oz.), halved
  • 3 tablespoons unsalted butter, cut into ½-in. pieces
  • ½ teaspoon lemon zest plus 2 tsp. fresh juice (from 1 lemon)
  • ½ teaspoon freshly ground black pepper
  • 1 cup packed fresh basil leaves
How to Make It
Step 1
Heat oil in a large, high-sided skillet over medium-high. Add spaghetti, garlic, and saffron and cook, stirring constantly, until spaghetti is lightly toasted, about 3 minutes. Add 4 cups water, wine, and 2 teaspoons salt. Bring to a boil and cook, stirring occasionally, until spaghetti is tender, 8 to 10 minutes. Reserve 1 cup cooking water and drain.

Step 2
Place hot spaghetti in a large bowl and add squash, tomatoes, butter, lemon zest and juice, pepper, and remaining ¾ teaspoon salt. Gently toss, adding reserved cooking water cup at a time until desired consistency is reached. Add basil and toss to combine.

Recipe source: toasted-saffron-pasta-primavera
 
Last edited by a moderator:
I need to do thinly shaved squash ribbons. The only tool I have is this cheese slicer. Do we think this will work?

20180825_083712.jpg
 
Back
Top Bottom