Zucchini Spaghetti with Saffron Sauce

{"handle":"zucchini-spaghetti-with-saffron-sauce","title":"Zucchini Spaghetti with Saffron Sauce","seoTitle":"Zucchini Spaghetti with Saffron Sauce","ingredients":"

• Salt
• 1 pound spaghetti
• 2 cups chicken stock
• 2 pinches saffron
• 1 tablespoon extra virgin olive oil (EVOO)
• 3 small or 2 medium zucchini (about 3/4 pound), cut into small cubes or thinly sliced
• 6 tablespoons butter, cut into 6 pieces
• 1 cup grated Parmigiano Reggiano cheese

","preparation":"

Heat your oven to its lowest setting, then place a large pasta platter or bowl inside to warm. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.\n\nWhile the pasta is working, in a medium saucepan, bring the chicken stock and saffron to a boil and cook until reduced to about 1 cup, about 10 minutes.\n\nIn a medium skillet, heat the EVOO, one turn of the pan, over medium-high heat. Add the zucchini and cook until crisp-tender, about 5 minutes.\n\nRemove the platter from the oven and scatter the butter on it. Add the pasta, zucchini and saffron-infused stock, then add the cheese and toss vigorously for 1 minute to form a yellow, glossy sauce. Add the reserved pasta cooking water as desired if the sauce is too thick.

","tags":"30 Minute Meals,boil,cheese,dinner,Every Day with Rachael Ray,lunch,pasta,sauté,simmer,vegetables","publishDate":"2009-10-14T07:00:00Z","status":"Publish","author":"rachael-ray","image":false}