Saffron Pasta with Summer Vegetables & Spicy Breadcrumbs

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Ingredients

 

  • 6 oz Lumaca Rigata Pasta
  • ½ lb Cocktail Tomatoes
  • 2 cloves Garlic
  • 1 Zucchini
  • 2 Tbsps Butter
  • ¼ cup Panko Breadcrumbs
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 pinch Saffron

 

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1.Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/4-inch-thick pieces. Peel and roughly chop the garlic. Quarter the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat.

 

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2.Add the pasta to the pot of boiling water and cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

 

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3.While the pasta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until browned. Transfer to a plate and immediately season with salt and pepper. Wipe out the pan.

 

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4.While the pasta continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, seasoned tomatoes, and saffron. Cook, stirring frequently, 1 to 2 minutes, or until coated and softened. Turn off the heat.

 

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5.Add the cooked vegetables, butter, and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat. Season with salt and pepper to taste. Serve the finished pasta garnished with the spicy breadcrumbs. Enjoy!

 

We’re giving this bright summer pasta a few sophisticated twists: a pinch of saffron for complex flavor, and a garnish of breadcrumbs—pan-toasted with a touch of red pepper flakes—for crispy texture.

 

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