Angel Hair With Saffron & Fennel Zucchini |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is such a nice change from the usual summer pasta with basil deal... the saffron gives this dish great flavor and a bright color; the fennel is refreshing and different and the whole dish is tied together with tomatoes and garlic. A fantastic, quick vegetarian main dish. Ingredients:
4 medium zucchini, halved lengthwise,seeds removed,and sliced into 1/4 inch crescents |
5 tablespoons olive oil |
3 cloves garlic, minced |
1/2 teaspoon fennel seed |
1/4 teaspoon powdered saffron |
3 medium ripe tomatoes, seeded and chopped |
salt and black pepper |
1 lb angel hair pasta (capellini) |
oregano |
parmesan cheese |
Directions:
1. In a large skillet, saute garlic in olive oil for 2 minutes; add saffron and fennel seeds and saute for 1 minute more.
2. Add zucchini slices and stir to coat thoroughly; cook on medium-low heat for 10 minutes.
3. Add tomatoes, stir together and cook for another 5 minutes, breaking up the tomatoes slightly.
4. Season with salt and pepper to taste.
5. In the meantime, cook angel hair according to package directions: it should only take about 2 minutes.
6. I like to add a little saffron to the pasta water for color and a little extra flavor, but just a pinch.
7. Drain pasta and add to zucchini mixture in the skillet; stir together briefly and serve with a few snips of oregano and a sprinkle of Parmesan cheese.
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