In a large pot, boil 4 quarts of water. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve 2 cups of the cooking water, then drain.

This pasta dish, a riff on an offering served at Trattoria Bertozzi in Bologna, Italy, is a golden, fresh combination of guanciale (cured pork cheek), fragrant saffron, summery zucchini and short, cur ...

A Vegetarian Pasta Dish with eggplant (aubergine), zucchini, black olives and fresh herbs which are smothered in pesto and ...

Lemon olive-oil ice cream: A dessert equally cooling, bright and sassy, Yossy Arefi’s homemade, custard-based ice cream is ...

This pasta dish, a riff on an offering served at Trattoria Bertozzi in Bologna, Italy, is a golden, fresh combination of guanciale (cured pork cheek), fragrant saffron, summery zucchini and short, ...

Pasta with Zucchini, Pancetta and Saffron. Start to finish: 40 minutes Servings: 4. Ingredients: 1 pound zucchini 12 ounces short, curly pasta, such as cavatappi or gemelli ...

This quick Zucchini Parmesan Pasta is the perfect weeknight dinner—ready in 25 minutes with garlic, olive oil, and ...

This pasta dish, a riff on an offering served at Trattoria Bertozzi in Bologna, Italy, is a golden, fresh combination of guanciale (cured pork cheek), fragrant saffron, summery zucchini and short ...

Pasta with Zucchini, Pancetta and Saffron. Servings: 4. 1 pound zucchini. 12 ounces short, curly pasta, such as cavatappi or gemelli. Kosher salt and ground black pepper. 1/2 teaspoon saffron threads.

While the pasta cooks, in a 12-inch skillet over medium, cook the pancetta and garlic, stirring occasionally, until the pancetta has rendered some of its fat and begins to crisp, about 3 minutes.