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Light and fresh
Anyone who is looking for something new and interesting will be fascinated by this assortment of nutritious pasta meals including the pizzas. These dishes make us think of abundant sauces, thick creams, tons of cheese and olive oil. However, it’s not necessarily so. The recipes found in this cookbook keep the amount of these ingredients relatively low, while keeping the traditional savors that characterize these popular meals.
Pasta with saffron and shrimp
4 servings
Ingredients
500 grams of penne pasta
500 grams of boiled, gutted and pealed shrimp
125 grams of white winter peas
Saffron Sauce
30 grams of butter
1 tablespoon of flour
1 cup (250 ml) of nonfat milk
½ teaspoon of saffron essence
or 1 pinch of saffron powder
1 tablespoon of dried sage
Preparation
Cook the pasta ‘al dente’ in salty boiling water. Drain it and keep it hot. Sauce: In a small pot melt the butter and add the flour mixing it for 1 minute. Take of the fire and add the milk. Beat the mix while adding the saffron and sage. Put back on the fire and mix for 3-4 minutes until the sauce thickens. Add the shrimp and peas to the hot pasta; mix lightly. Pour sauce and serve right away.
Note
Although saffron is an expensive spice, you will only need a pinch to give your food that wonderful odor and taste. Food that is seasoned with saffron have that characteristic aroma of wild honey and a golden yellow color.
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