Noodles and "Zoodles" with Saffron And Cream

Mix zucchini noodles and regular spaghetti for a pasta recipe that's light, fresh, and filling all at once.

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5.0 by 9 people

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  • Makes: 8 servings
  • Serving Size: 3/4 cup
  • Makes: 6 cups
  • Total Time: 35 mins

Noodles and "Zoodles" with Saffron And Cream

Directions

  1. Cook spaghetti according to package directions. Drain, reserving 1/2 cup cooking liquid. Meanwhile, in a 12-inch skillet cook and stir pancetta in hot oil 10 minutes or until crisp. Transfer to a paper towel-lined plate.
  2. Add zucchini noodles and saffron to skillet. Using tongs, toss zucchini to coat with skillet drippings. Add cream; increase heat to medium-high. Cook just until boiling. Remove skillet from heat.
  3. Toss spaghetti with zucchini in skillet. Sprinkle with cheese; toss again. Add enough reserved cooking liquid to reach creamy consistency. Top with pancetta and additional cheese to taste.

From the Test Kitchen

*

Crush with a mortar and pestle or place in a small resealable plastic bag and crush with a meat mallet or rolling pin.

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Nutrition Facts (Noodles and "Zoodles" with Saffron And Cream)

  • Per serving:
  • 294 kcal ,
  • 18 g fat
  • (8 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 38 mg chol. ,
  • 247 mg sodium ,
  • 25 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 9 g pro.
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9 Ratings

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