Saffron Fettuccine Primavera


I'm always ready for a delicious bowl of pasta. And if it's loaded with veggies well, that's even better. I decided to add a twist to a classic dish and made Saffron Fettuccine Primavera. It turned out great. I sauteed shallots, asparagus, squash, carrots, and a few other goodies together, added a bit of yogurt for creaminess and saffron for a little extra something. Saffron is a spice that's hard to describe; maybe it has a flowery taste and a beautiful golden color. I added just enough to add a bit of color and flavor while still letting the character of all of the vegetables come through. This pasta is a beautiful summertime dish that is light and delicious.


Ingredients for Saffron Fettuccine Primavera:


1 pound dried fettuccine, cooked according to package instructions

1 1/2 cup reserved pasta water

2 tablespoons butter

1 cup sliced asparagus

3/4 cup fresh or frozen peas

2/3 cup diced zucchini

2/3 cup diced yellow squash

2/3 cup diced carrots

1/2 cup chopped shallots

1/2 cup Greek Yogurt

1/3 cup parmesan cheese plus more for serving

1 teaspoon cornstarch

1/4 cup chopped parsley

2 tablespoons chopped basil

1 tablespoon chopped tarragon

1/4 teaspoon saffron

kosher salt

black pepper


Time-Saving Tip: Dice the vegetables earlier in the day.


Let's see what we need.


We're ready to cook.



Add the butter and shallots to a pan and simmer on low for 2-3 minutes. Add the carrots and cook for another 3 minutes. Stir in the zucchini and squash; season with salt and pepper. Cook for a minute and increase the heat, and add the asparagus and peas. Cook a couple of minutes and turn off the heat.




Combine the yogurt, cornstarch and pasta water.







Add the yogurt mixture to the pan along with the saffron. Stir over low heat until everything is blended.


Combine the vegetable mixture and the pasta. Toss in the cheese and season with salt and pepper.


It's ready! Saffron Fettuccine Primavera is so delicious. I love how fresh tasting it is, and the saffron works so well in this dish. This pasta is a new favorite for me.


Enjoy!

Saffron Fettuccine Primavera:


  • 1 pound dried fettuccine, cooked according to package instructions

  • 1 1/2 cup reserved pasta water

  • 2 tablespoons butter

  • 1 cup sliced asparagus

  • 3/4 cup fresh or frozen peas

  • 2/3 cup diced zucchini

  • 2/3 cup diced yellow squash

  • 2/3 cup diced carrots

  • 1/2 cup chopped shallots

  • 1/2 cup Greek Yogurt

  • 1/3 cup parmesan cheese plus more for serving

  • 1 teaspoon cornstarch

  • 1/4 cup chopped parsley

  • 2 tablespoons chopped basil

  • 1 tablespoon chopped tarragon

  • 1/4 teaspoon saffron

  • kosher salt

  • black pepper


  • Combine the yogurt, cornstarch and pasta water.

  • Add the butter and shallots to a pan and simmer on low for 2-3 minutes. Add the carrots and cook for another 3 minutes. Stir in the zucchini and squash; season with salt and pepper. Cook for a minute and increase the heat, and add the as and peas. Cook a couple of minutes and turn off the heat.

  • Add the yogurt mixture to the pan along with the saffron. Stir over low heat until everything is blended.

  • Combine the vegetable mixture and the pasta. Toss in the cheese and season with salt and pepper.

  • Time-Saving Tip: Dice the vegetables earlier in the day.

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