Summer Glow Pasta
Summer Glow Pasta is a simple but impactful vegetarian pasta with a gorgeous golden color.
Servings: 4
Ingredients
- 1/2 lb dried pasta, any shape you like
- 4 Tbsp butter, divided
- 2 cloves garlic, minced
- 1 1/2 tsp turmeric
- 1/2 tsp saffron, steeped in 1/4 cup hot water
- 1 pint cherry or grape tomatoes, halved or left whole
- 3/4 cup fresh ricotta cheese
- red pepper flakes, for serving, optional
- salt and pepper, to taste
Instructions
- Cook the pasta until al dente, drain, and set aside. Reserve 1/2 cup pasta cooking water.
- Meanwhile, heat 3 tbsp of the butter in a large saucepan. Add the garlic, turmeric, and steeped saffron (along with the 1/4 cup water) and cook briefly over medium heat until fragrant.
- Add the cherry tomatoes and cook for a few minutes until they start to release some of their juices. Season with salt and pepper.
- Add the warm pasta and remaining 1 tbsp of butter to the skillet and toss everything together. Add pasta cooking water to taste if you'd like to thin down the sauce a little bit. Taste and season with extra salt and pepper if needed.
- Serve with dollops of fresh ricotta cheese and red pepper flakes.
Notes
Inspired by the New York Times.
Nutrition
Calories: 418 kcal · Carbohydrates: 49 g · Protein: 14 g · Fat: 18 g · Saturated Fat: 11 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 0.5 g · Cholesterol: 54 mg · Sodium: 146 mg · Potassium: 461 mg · Fiber: 3 g · Sugar: 5 g · Vitamin A: 1135 IU · Vitamin C: 28 mg · Calcium: 129 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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