11Ingredients
290Calories
45Minutes

Ingredients

  • 1/2 cup diced onion
  • 2 cloves garlic (crushed)
  • 2 tablespoons EVOO
  • 1/4 cup white wine (whatever you have will work)
  • 4 cups chicken stock
  • 1 teaspoon saffron threads
  • 1/2 pound corkscrew pasta
  • 1 tablespoon butter
  • parmesan cheese (add as little or as much as you like)
  • salt
  • pepper

Directions

  1. Heat the chicken stock in a sauce pot and drop in saffron threads. Keep at a low simmer.
  2. In a seprate sauce pot heat EVOO over medium low heat. When ready toss in onions and cook until soft, about 5 minutes.
  3. Add in garlic and cook an additional minute.
  4. Pour in pasta and coat with the oil and aromatics.
  5. Add wine and cook until the liquid reduces, about 1-2 minutes.
  6. Pour in just enough chicken stock to cover the pasta and cook until the liquid almost evaporates. Continue this step until the pasta is cooked to al dente. You may need to add more stock or dilute with some water if you need more liquid.
  7. Coat with butter and Parmesan cheese and mix until melted.
  8. Add salt and pepper to season.
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NutritionView more

290Calories
Sodium26%DV620mg
Fat22%DV14g
Protein24%DV12g
Carbs9%DV28g
Fiber4%DV1g

PER SERVING *

Calories290Calories from Fat130
% DAILY VALUE*
Total Fat14g22%
Saturated Fat3.5g18%
Trans Fat
Cholesterol35mg12%
Sodium620mg26%
Potassium350mg10%
Protein12g24%
Calories from Fat130
% DAILY VALUE*
Total Carbohydrate28g9%
Dietary Fiber1g4%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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