Golden Ribbons Pasta with Zucchini and Tomato

Name: Golden Ribbons Pasta with Zucchini and Tomato
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 2 Tbsps good quality butter; 360 milliliters chicken stock; 454 grams egg tagliatelle; 3 larges egg yolks; 2 Tbsps chopped fresh thyme leaves; 2 large cloves garlic, finely chopped; 3 mediums yellow vine-ripe tomatoes or yellow-green tone heirloom tomatoes or 1 cup yellow grape tomatoes; 2 Tbsps extra-virgin olive oil; 4 servings Freshly grated Parmigiano-Reggiano; 1 pinch A healthy saffron threads, about 25 threads; 4 servings Salt; 1 large shallot, finely chopped; 331 grams firm zucchini, chopped into a small dice or short thin matchsticks

Golden Ribbons Pasta with Zucchini and Tomato is a gluten free, primal, and דל פחמימות, recipe with 4 servings. One portion of this dish contains roughly 47g of protein, 44g of fat, and a total of 640 calories. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up thyme leaves, butter, short matchsticks, and a few other things to make it today. It works best as a main course, and is done in roughly 1 hour and 10 minutes. Golden Ribbons Pasta with Zucchini and Tomato, Zucchini ribbons with pesto and tomato, and Zucchini ribbons with pesto and tomato are very similar to this recipe.

Instructions

Watch how to make this recipe.

If using large tomatoes score the bottoms with an X cutting through outer skin only. Bring a small pot of water to boil over medium heat and submerge the tomatoes for 1 minute.

Ingredients you will need

Tomato

Water

Equipment you will use

Pot

Remove and let cool for 1 to 2 minutes. When cool enough to handle, peel, seed and chop them into a fine dice, about 1/4-inch. Reserve in small bowl. If using grape tomatoes, cut them in half and reserve.

Ingredients you will need

Grape Tomato

Equipment you will use

Bowl

Put the stock and saffron into a small pot over medium-low heat. Simmer gently. Bring a large pot of water to a boil over medium heat for the pasta. When the water is at a full, rolling boil, salt the water and add the pasta. Cook the pasta to al dente.

Ingredients you will need

Saffron

Pasta

Stock

Water

Salt

Equipment you will use

Pot

Drain.

While the pasta is cooking, heat a large skillet over medium heat with extra-virgin olive oil, a couple of turns of the pan, and the butter. When the butter melts into the oil add the shallots, zucchini, garlic and thyme. Season with salt and pepper, to taste, and saute until tender, about 6 to 7 minutes. Stir in the tomatoes and let them heat through.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Shallot

Tomato

Zucchini

Butter

Garlic

Pasta

Thyme

Cooking Oil

Equipment you will use

Frying Pan

Add the pasta and stir gently.

Ingredients you will need

Pasta

Beat the egg yolks in a small bowl with 1/2 cup of the saffron stock.

Ingredients you will need

Egg Yolk

Saffron

Stock

Equipment you will use

Bowl

Pour the remaining stock and tempered eggs over the pasta and turn off the heat. Toss the pasta and the sauce for 1 to 2 minutes to thicken the sauce.

Ingredients you will need

Pasta

Sauce