toasted saffron pasta primavera

Here’s a flavorful pasta dish that is ready in thirty minutes. Prepared in one pan. Can’t go wrong with this Toasted Saffron Pasta Primavera.

How enticing are those bright colors? Looks like a summery meal waiting to happen. Or anytime. Full credit for this recipe must go to Real Simple …so good that there was no tweaking necessary.

This may sound crazy, but the raw spaghetti is broken in half and placed in your preheated skillet along with olive oil, chopped garlic and a small amount of saffron.

Let’s gather up the ingredients for your Toasted Saffron Pasta Primavera..

• Olive oil – I always use extra-virgin olive oil. It’s a healthy choice and adds a pronounced peppery fruity flavor. As an alternative, you could use any neutral oil such as avocado oil or refined coconut oil. It’s advisable to avoid seed oils since they can be toxic when heated. 
• Dried spaghetti – Broken in half. I use pasta imported from Italy to avoid the toxic glyphosate found in most American-made pastas.
• Fresh garlic – Finely chopped or minced. To avoid unwanted chunks, use your garlic press or cheese grater.
• Saffron threads – Expensive but worth it for the distinct flavor.
• Water – For cooking the pasta. You’ll enjoy a huge flavor boost by switching out all or some of the water with chicken or vegetable broth.
• Dry white wine – The high acidity helps brighten and balance the flavors of the dish without overpowering it. If you prefer to not use the wine, replace it with chicken or vegetable broth.
• Kosher salt – If need be, table salt can be used with caution. Table salt is finer and denser than kosher salt, so a teaspoon of table salt will contain more actual salt than a teaspoon of kosher salt. When substituting, use about two-thirds the amount of table salt specified in a recipe calling for kosher salt. 
• Yellow squash – Shaved lengthwise into ribbons. Some sources suggest that yellow squash might have a slightly firmer texture than zucchini. But for this recipe, zucchini can be used as a good alternative.
• Cherry tomatoes – Halved. Grape tomatoes would also work well.
• Unsalted butter – It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt. And you can better control the level of sodium in the final dish.
• Lemon zest – The finer the better. I use my microplane grater for the best results.
• Lemon juice – Freshly squeezed is always best.
• Freshly ground black pepper
• Fresh basil leaves – Roughly chopped. Highly recommend that you use fresh basil with its vibrant, sweet and peppery flavor. 
• Parmesan cheese – Freshly grated or shaved. Whenever possible, I prepare my own from a block of aged Parmigiano Reggiano.

Saffron is expensive but the culinary benefits of this hard-to-harvest spice are worth every penny. A little saffron goes a long way—just a few crushed threads completely elevate this dish.

If you can’t find saffron on your grocer’s shelf, it’s readily available on Amazon. This one is reasonable at less than $10. If you prefer to use a certified non-GMO product, this one is a popular choice for just a few more dollars.

This is where the “toasted” part happens…

Don’t walk away from the stove …the process is a quick one. And you will need to stir constantly to make sure all spaghetti strands have a chance to toast.

I find that if I use tongs to continuously grab a bunch of spaghetti and lift it from the bottom of the pile to the top, it’s the best way to get it all toasted.

After about three minutes, the spaghetti will have taken on several shades of a golden hue and a yummy nutty flavor …thanks to the saffron and the toasting. This is when you’ll add the water and wine.

For added flavor, feel free to use chicken or vegetable broth in place of some or all of the water. Let that simmer until the pasta is tender.

In the meantime, prepare the veggies for your Toasted Saffron Pasta Primavera.

This is some super easy prepping. To create the yellow squash ribbons, use a vegetable peeler. So easy. The cherry tomatoes are halved and the basil is very roughly chopped.

I remove the zest from the entire lemon so that there’s extra for serving. Not necessary but adds that extra hit of lemony flavor for those who like that sort of thing.

When the pasta is cooked to your liking, drain it and save any cooking water that may remain. If there is none, that’s okay. It’s used to add to the finished dish if it tends to be a bit dry. You can always add some veggie or chicken broth, should you find that necessary.

Toasted Saffron Pasta Primavera is a light delicious meal when served with a green salad.

Or try it as a side dish, along with some grilled shrimp, fish or chicken. Either way, this is one of those must-try dishes to add to your weekly rotation.

How can I customize my Toasted Saffron Pasta Primavera?

• Add more veggies to amp up the heartiness. Steamed broccoli florets, pieces of roasted asparagus, fresh or steamed peas or sautéed mushrooms to name a few.
• Switch up the flavor profile a bit by adding more fresh herbs to the mix, such as parsley, oregano and/or thyme.
• Kick up the heat factor with a sprinkling of red pepper flakes.
• For some crunchy texture, add toasted pine nuts just before serving.

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