Pasta Primavera with Saffron Cream

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Trim asparagus by holding it at both ends and letting it snap to find the right cutting point.

Cut asparagus and other vegetables on a super thin bias for quick sautéing.

Heat olive oil in a large skillet and add lemon zest and shaved garlic; sauté until fragrant.

Cook pasta in salted boiling water until just undercooked by a minute.

Bloom saffron in heavy cream over low heat for 3 minutes until it thickens slightly.

Add sautéed vegetables to the skillet with the saffron cream mixture.

Use a colander to drain the pasta and add it to the skillet with the vegetables and saffron cream.

Mix everything together and add spring onion greens, basil, and cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens