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Zucchini Spaghetti With Saffron Sauce

2 faves
Nutrition per serving    (USDA % daily values)
CAL
680
FAT
104%
CHOL
77%
SOD
52%

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Ingredients for 4 servings

Salt

1 pound spaghetti

2 cups chicken stock

2 pinches saffron

1 tablespoon extra-virgin olive oil (EVOO)

3 small or 2 medium zucchini (about 3/4 pound), cut into small cubes or thinly sliced

6 tablespoons butter, cut into 6 pieces

1 cup grated parmigiano-reggiano cheese

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