Monday’s Meal: Zucchini spaghetti with saffron broth

Monday’s Meal: Zucchini spaghetti with saffron broth

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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

 

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