Monday’s Meal: Zucchini spaghetti with saffron broth

Erica Beneke, the executive chef at Max's Wine Dive, joined Good Day Austin on Monday to share how to make zucchini spaghetti with saffron broth.

For the broth:

½ pound Heirloom Tomatoes, Chopped

5 Garlic Cloves

1 Shallot, Chopped

1 Carrot, Chopped

1 T. Fresh Thyme

½ t. Saffron

1 c. White Wine

1 qt. Vegetable Stock

1 Lemon, Zested and Juiced

- Combine all ingredients except for lemon in a large pot; bring to a boil, lower heat and reduce for 15 minutes

- Remove from heat and using a hand blender, carefully blend the mixture

- Run the broth through a fine mesh strainer and add lemon zest and juice

- Hold warm until ready to serve

Spiced Chickpeas:

1 (15- oz) Can of Chickpeas, Drained and Rinsed

1 T. Olive Oil

¼ t. Black Pepper

½ t. Sea Salt

½ t. Smoked Paprika

¼ t. Dried Oregano

- Preheat oven to 400 degrees

- Combine oil, spices and chickpeas in a medium bowl and toss to coat evenly.

- Transfer chickpeas to a baking sheet lined with parchment paper

- Bake until crisp, stirring half way through

- Remove from oven and set aside

For the Zucchini:

4 Medium Sized Zucchini, cut into strands on a spiral mandolin

2 Cloves of Garlic, minced

¼ c. Olive Oil

- Heat oil in a large, wide sauté pan over medium heat

- Add garlic to oil and allow to brown slightly

- Add zucchini and sauté for 3-5 minutes until softened but still al dente

- Season well with salt and black pepper

To Serve:

- Transfer zucchini to a pasta bowl

- Pour warm broth around the pasta

- Sprinkle with chickpeas

- Top with sliced fresh basil and heirloom tomatoes