This image released by Milk Street shows a recipe for zucchini pasta with saffron. (Milk Street via AP) Pasta with Zucchini, Pancetta and Saffron. Start to finish: 40 minutes. Servings: 4.

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.

Saffron is a beauty and wellness jack-of-all-trades. It’s been used for centuries in Ayurvedic medicine to treat ailments like indigestion, headaches, and menstrual cramps, added to food for ...

½ teaspoon saffron threads. This image released by Milk Street shows a recipe for zucchini pasta with saffron. Credit: AP/Joe Murphy3 ounces pancetta, finely chopped.

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, … ...

Halve the zucchini lengthwise, then use a spoon to scrape out the seeds. Slice each half lengthwise about ¼ inch thick, then cut the strips crosswise into 1-inch sections.

Add the pasta and the saffron water to the skillet. Bring to a simmer over medium-high and cook, stirring often, until the pasta is al dente, 4 to 5 minutes.

Add the pasta and the saffron water to the skillet. Bring to a simmer over medium-high and cook, stirring often, until the pasta is al dente, 4 to 5 minutes.