Golden Ribbons Pasta With Zucchini And Tomato
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
52
Spice
42
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 cups
Chicken Stock1
Salt2 tbsps
Extra-Virgin Olive Oil2 tbsps
Butter (good quality)1 large
Shallot (finely chopped)2 large
Garlic (cloves, finely chopped)2 tbsps
Thyme Leaves (chopped fresh)3 large
Egg YolkDirections:
1
Watch how to make this recipe
2
If using large tomatoes score the bottoms with an X cutting through outer skin only
3
Bring a small pot of water to boil over medium heat and submerge the tomatoes for 1 minute
4
Remove and let cool for 1 to 2 minutes
5
When cool enough to handle, peel, seed and chop them into a fine dice, about 1/4-inch
6
Reserve in small bowl
7
If using grape tomatoes, cut them in half and reserve
8
Put the stock and saffron into a small pot over medium-low heat
9
Simmer gently
10
Bring a large pot of water to a boil over medium heat for the pasta
11
When the water is at a full, rolling boil, salt the water and add the pasta
12
Cook the pasta to al dente
13
Drain
14
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
15
When the butter melts into the oil add the shallots, zucchini, garlic and thyme
16
Season with salt and pepper, to taste, and saute until tender, about 6 to 7 minutes
17
Stir in the tomatoes and let them heat through
18
Add the pasta and stir gently
19
Beat the egg yolks in a small bowl with 1/2 cup of the saffron stock
20
Pour the remaining stock and tempered eggs over the pasta and turn off the heat
21
Toss the pasta and the sauce for 1 to 2 minutes to thicken the sauce
22
Serve the pasta immediately in shallow bowls garnished with Parmesan