Radiators with vegetables and saffron

Name: Radiators with vegetables and saffron
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: Radiatori pasta 11.3 oz; Saffron 1 bag; Frozen peas ¾ cup; Carrots 0.6 cup; Zucchini 1 cup; Green beans 4.6 oz; Fresh scallion 3.5 oz; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

it br es fr de

395

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 395
Carbohydrates g 74.1
of which sugars g 8.8
Protein g 12.2
Fats g 5.5
of which saturated fat g 0.86
Fiber g 7.2
Sodium mg 333

Difficulty: Easy
Prep time: 10 min
Cook time: 35 min
Serving: 4
Cost: Low

PRESENTATION

Radiatori con verdure e zafferano is one of those dishes that perfectly combines the radiatori pasta recipe tradition with all the bright colors of a Mediterranean garden. And the taste? It's just amazing. Radiatori, with its unique ridged shape, really holds onto every drop of that creamy saffron sauce. I mean, each bite packs so much flavor. Seriously good. In regions like Lombardy and Piedmont, saffron's not just for risotto—nope. It gives pasta this golden hue and a hint of classic Italian aroma. The veggies—zucchini, peas, carrots, and green beans—are tossed with spring onion, making everything smell super fresh and taste really really good. The result? A plate that's full of bright, happy colors, tender textures, and layers of flavor because those vegetables soak up the sauce so well. Kids love the colors. And adults? They appreciate how the saffron stands out, feeling exotic yet familiar, you know?

Folks love this vegetable saffron pasta because it's such a simple, feel-good meal. And look, it tastes like you put in way more effort than you actually did. Plus, radiatori are designed to grab onto sauce, so you get lots of that rich, moist flavor in every forkful. This is one of those easy pasta with vegetables options perfect for a quick dinner, a weekend lunch, or even as a nice side at a bigger gathering. It's light enough for summer but cozy enough for the colder months—pretty much perfect anytime. People in Italy often switch up the veggies based on what's fresh at the market. Keeps it interesting. Plus, saffron isn't just for this dish. Think about how it appears in dishes like risotto alla Milanese and even some seafood pastas, showing off its sweet and earthy vibe. If you're after a healthy pasta dinner that looks as good as it tastes, this one checks all the boxes. It's a quick vegetarian pasta that keeps everyone happy, no matter the season. And really, it offers a taste of Italian regional cooking at its best.

How to prepare Radiators with vegetables and saffron

To prepare radiators with vegetables and saffron, start by thoroughly washing the vegetables 1. Once washed, drain and dry them 2. Then take the fresh scallion, peel it, and after cutting it in half, slice it into wedges 3.

Peel the carrot with a vegetable peeler, cut it in half, slice it lengthwise, and finally form strips 4. Take the zucchini and, without peeling it, cut it into strips like the carrot 5. After cutting the green beans in half 6, set the vegetables aside in small bowls.

Pour the extra virgin olive oil into a non-stick pan 7 and when the oil is hot, add the scallion wedges 8. Cook for 5-6 minutes over medium heat, adding water to soften it, then add the carrots and cook them for another two minutes only with the scallion 9.

Add the green beans 10, salt, and pepper to taste. Add more water to facilitate cooking 11 and cook over moderate heat for 6 minutes, then add the zucchini 12.

Finally, add the peas 13 and salt and pepper again. Let the vegetables cook for about 15 minutes on low heat until they soften. At this point, bring water to a boil in a pot and once it reaches boiling, add the radiators 14, cook for about 9 minutes. In the meantime, take a small bowl, pour in the saffron packet and add some of the cooking water 15.

As soon as the radiators are cooked, drain them and pour them into the pan with the vegetables 16, mix everything, amalgamating the pasta with the vegetables. Immediately after, add the saffron dissolved in the cooking water you had prepared 17 and mix. Now your radiators with vegetables and saffron are ready 18 to be plated, served, and enjoyed!

Storage

Store the radiators with vegetables and saffron in the refrigerator in an airtight container or well-covered with plastic wrap for one day.
Freezing is not recommended

Advice

Do you know the produce section or your greengrocer's shelves? Raid them! This pasta is delicious with all kinds of vegetables, so you just need to choose your favorites. If you want to add some to our version, you can try with potatoes or eggplants, and possibly fresh peas (keeping in mind that they have a longer cooking time). If, on the other hand, you crave oriental and strong flavors, set the saffron aside and bring out the curry: India will land on your table in the blink of an eye!

For the translation of some texts, artificial intelligence tools may have been used.