Preheat oven to 400 degrees. Cook pasta to package directions, drain, reserving about 1/2 cup pasta water. In a small bowl, mix together reserved pasta water and saffron. Keep warm and set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Filled with fresh zucchini and fresh basil, this vegetarian pasta dish is one to keep on hand.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. whole wheat Gustare Vita whole wheat spaghetti | ||
| ½ tsp. saffron threads | ||
| 4 tbsp. Gustare Vita olive oil, divided | ||
| 6 slice(s) Hy-Vee Bakery artisan Toscano bread, cut into slices | ||
| ½ tsp. Hy-Vee dried oregano | ||
| Hy-Vee salt , to taste | ||
| Hy-Vee ground black pepper , to taste | ||
| 4 clove(s) garlic, smashed | ||
| 3 tbsp. Kerry Gold unsalted butter | ||
| 1 ½ lbs. zucchini, peeled and sliced | ||
| 3 oz. Pecorino Romano cheese, finely shredded and divided | ||
| 3 oz. Parmigiano Reggiano cheese, finely shredded and divided | ||
| 2 tbsp. fresh basil | ||
| Tomato Basil Sauce | ||
| 1 tbsp. Gustare Vita olive oil | ||
| 1 tsp. Hy-Vee red pepper flakes | ||
| 1 tbsp. fresh basil, chopped | ||
| ½ tsp. Hy-Vee dried oregano | ||
| 1 jar(s) (17.6oz) Gustare Vita tomato basil pasta sauce | ||
| 6 slice(s) BelGioioso fresh mozzarella, about 1/4-inch-thick | ||
Things To Grab
- Large stockpot
- Colander
- Small bowl
- Large sheet pan
- Large skillet
- Medium saucepan
- Blender or food processor
Directions
Drizzle 2 tablespoons olive oil onto bread. Sprinkle with oregano, salt, pepper, and rub with smashed garlic cloves. Bake 6 to 7 minutes, or until toasted and golden brown.
Heat 2 tablespoons olive oil and butter in a large skillet over medium heat. Mince smashed garlic and add to large skillet. Saute for 1 minute, or until fragrant. Season with salt and pepper, to taste. Add zucchini and cook for 20 minutes, stirring occasionally.
Make Tomato Sauce: Add 1 tablespoon olive oil to a medium saucepan over medium heat. Stir in red pepper flakes, fresh basil, dried oregano, and Gustare Vita tomato basil pasta sauce. Bring to a simmer and heat through; remove from heat. Coat fresh mozzarella slices in tomato sauce; do not melt. Place tomato sauce and mozzarella slices onto toasted bread, set aside.
In a blender or food processor, add ½ of the cooked zucchini and half of the saffron-infused pasta water, fresh basil, and 1-1/2-oz. each Pecorino and Parmigiano cheeses. Blend until combined and creamy; set aside.
Add pasta to skillet with the remaining zucchini. Stir in remaining saffron-infused pasta water. Cook for 1 minute, or until heated through. Add remaining 1-1/2-oz. each Pecorino and Parmigiano cheeses, half of the zucchini crème, and additional basil, if desired.
To plate, add pasta to plate and top with additional zucchini crème. Add mozzarella-topped bread slices and garnish with additional shredded cheese and fresh basil. Serve immediately.
Nutrition facts
Servings
830 Calories per serving
Amounts Per Serving
- Total Fat: 46g
- Cholesterol: 90mg
- Sodium: 940mg
- Total Carbohydrates: 74g
- Protein: 36g
Daily Values
0%
Iron 20%
0%
Calcium 70%
0%
Vitamin D 0%
0%
Potassium 20%
Recommended Pairing
Recommended Pairing
Terradora Aglianico Rose