detroitdad
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I'm going to give this recipe a try tonight. I'll probably serve it with chicken and/or shrimp.
Ingredients
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
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
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
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