Saffron Pasta with Spring Vegetables

saffron pasta with spring vegetables
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 35m
  • Ready In: 35m

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Saffron pasta with spring vegetables.Cooked Italian pasta with vegetables.Very simple and tasty pasta recipe.


  • For the Saffron Pasta:
  • 8 threads saffron
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 4 egg yolks
  • 2 large eggs,lightly beaten
  • For the Vegetables:
  • 1/2 pound (240 g) broccoli,divided into florets and peeled the stalk
  • 1/2 small zucchini,diced
  • 1/4 pound (120 g) snow peas,washed
  • 1/2 pound (240 g) green asparagus,lower third of spears peeled and cut into 3
  • 2 tablespoons olive oil
  • 3 tablespoons vegetable broth
  • fresh chives
  • salt and freshly ground black pepper to taste
  • freshly grated Parmesan cheese


Step 1

Infuse the saffron threads in 1 tablespoon hot water. Put all-purpose flour and salt in a heap on a work surface. Make a well in the center and add the egg yolks,eggs and saffron liquid. Whisk the eggs into flour,using a fork,add a water if necessary.

Step 2

Knead to a smooth,glossy dough. Form the dough into a ball,wrap in plastic wrap and set aside for 30 minutes.

Step 3

Bring some salted water to a boil and blanch the vegetables in batches for 3-5 minutes. Drain each batch,refresh in iced water and drain thoroughly.

Step 4

Roll out dough thinly,by hand or in a pasta machine and cut into strips. Cook in boiling,salted water.Drain well.

Step 5

Preheat olive oil in a deep skillet until it foams,add vegetables and stir. Add the vegetable broth and seasoning and cook for 3 minutes. Add the drained saffron pasta and mix well. Trim the chives and sprinkle over the pasta and vegetables. Serve with grated Parmesan cheese.

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