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Mikey’s Egg Pasta with Vegetables

1 lb. egg pasta
pinch of salt
3 T. butter
2 carrots (julienne)
1 large zucchini (sliced)
1/4 teas. Ground pepper
1 1/2 cups heavy cream
4 anchovies
2-3 threads saffron

Cook all pasta until al dente (about 5-6 minutes)

In large sauce pan add butter, carrots and zucchini. Cook about 4 minutes. Add anchovies and cook until completely dissolved. Add saffron and heavy cream, reduce for about 2-3 minutes, add pasta and serve with fresh ground pepper.

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