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toasted saffron pasta primavera

Adapted from Real Simple

Serve as a main course with a salad.  Or as a side dish with grilled shrimp, fish or chicken.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Rosemary Stelmach

Ingredients

  • 2 tablespoons olive oil
  • 12 ounces spaghetti, broken in half
  • 2 garlic cloves, finely chopped
  • 1/4 teaspoon saffron threads (or paprika)
  • 4 cups water
  • 1 cup dry white wine
  • 2 teaspoons kosher salt
  • 2 small yellow squash, shaved lengthwise into ribbons (about 2 cups)
  • 12 ounces cherry tomatoes, halved (about 2 cups)
  • 3 tablespoons unsalted butter, cut into 1/2" pieces
  • 1/2 teaspoon lemon zest (plus more for serving, if desired)
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup fresh basil leaves, roughly chopped
  • freshly grated or shaved parmesan cheese (for serving, if desired)

Instructions

  1. Heat oil in a large, high-sided skillet over medium heat.  Add spaghetti, garlic, and saffron.  Cook, stirring constantly, until spaghetti is lightly toasted, about 3 minutes. Be sure to lift and stir the spaghetti continuously.  

  2. Add the water, wine, and salt.  Bring to a boil and cook, stirring occasionally, until spaghetti is tender, 8 to 10 minutes.  Reserve 1 cup cooking water and drain.

  3. Place hot spaghetti in a large serving bowl or return it to the skillet.  Add the butter, lemon zest, and lemon juice.  Stir to incorporate.  Fold in the squash ribbons, halved tomatoes, and freshly ground black pepper.  Gently toss, adding reserved cooking water a 1/4-cup at a time until desired consistency is reached.  Alternatively, vegetable or chicken broth can be used, if needed.  Add basil and toss to combine.

  4. Serve immediately.  Offer grated or shaved parmesan and additional lemon zest, if desired.