cook | saffron pasta with zoodles.

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Man! This dish! A new one I tried twice this late summer and definitely one to go in my regular rotation mostly because zucchini are plentiful and you can get them any season and not notice a lesser quality like tomatoes, for example.

This pasta recipe using a combiation of bucatini and zoodles (that’s zucchini noodles); I invested some years back in a spiralizer, and I love it. I often use it to make other kinds of veggie noodles–like beet strings for a warm salad or curly fries for a dish with mussels. They are an affordable and easy to use investment.

What I like most about this recipe is the combination–not losing that pasta, but getting another texture with the zoodles, which simmer in a sauce of saffron and cream. This recipe gets an extra kick, as well, from some crispy pancetta, which you brown up in the pan prior to cooking the sauce and zoodles, and adds a crunchy bit on top at the end (and some much needed fat and salt). Sprinkle with parm and you have a brilliant, and fast, weeknight dinner.

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