- Rachael Ray - https://www.rachaelray.com -

Pasta Primavera with Saffron Cream

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.



Bring a large pot [2] of water to a boil for the pasta.

Heat a large skillet [2] over medium-high heat with EVOO [1], 2 turns of the pan [2]. Add asparagus, peas, beans, whites of onions, leeks or scallions, garlic, salt and pepper. Stir and toss to tender-crisp 3-5 minutes. Add wine or stock.

In a small saucepot [2], bring cream, lemon zest and saffron threads to a low boil. Simmer 3 minutes to thicken then remove from heat.

Salt boiling water liberally and cook pasta 1 minute under suggested time for al dente. Reserve 1/2 cup liquid then drain.

Toss pasta with reserved cooking liquid, vegetables, infused cream, grated cheese and a fat drizzle of EVOO for a full minute. Serve in shallow bowls [3], topped with chives, basil, and parsley. Pass more cheese at the table.